16 ounces mixed mushrooms, chanterelle and portobello
1 tablespoon olive oil
Salt and freshly ground black pepper
6 cups mushroom stock or broth
3 ounces butter
1/4 cup finely diced onion
1/2 tablespoon minced garlic
8 ounces carnaroli rice
Eight 1 1/2-ounce duck liver slices
1 tablespoon chopped parsley
4 ounces grated Parmigiano-Reggiano
2 tablespoons minced shallots
2 cups petit greens, chervil, mache and chervil
Salt and freshly ground black pepper
2 tablespoons olive oil
1 tablespoon balsamic vinegar
1 white truffle, optional
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