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This pasta dish requires dried mushrooms (porcini). They bring particularly strong and stubborn aromas which go perfectly with the tender flesh of duck confit.
I prefer oyster mushrooms for this recipe, because of their smooth texture and subtle flavour. They are grown commercially, widely available, and fairly inexpensive. If you cannot find them, you may replace them with white, cremini or Portobello mushrooms.
This risotto is a must for mushroom lovers, combining fresh mushrooms with dried ones. You will love it!
This recipe makes for an ideal appetizer. I guarantee that these little stuffed mushrooms will be very popular!