Ingredients

• 4 cup chicken stock or duck stock
• 3 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoon extra-virgin olive oil
• 2 tablespoon cold unsalted butter
• 1/2 cup chopped shallots
• 1 tablespoon minced garlic
• 1 whole duck liver, reserved from fresh duck, chopped, optional
• 4 cup sliced, stemmed, and cleaned wild mushrooms, such as oyster, shiitake and crimini (about 12 ounces)
• 1 1/2 cup Arborio rice
• 1 cup Pinot Noir or other dry red wine
• 2 cup shredded Roast Duck meat—see related recipe or shredded duck confit
• 1/3 cup butter reserved from baking the pumpkins, see related recipe
• 1 teaspoon minced fresh thyme leaves
• 1 teaspoon minced fresh oregano leaves
• 1 cup finely grated Parmesan
• 4 whole Roasted Pumpkins—see related recipe

Directions

In a medium pot, bring the stock, salt and pepper to a simmer over medium-high heat. Reduce the heat to low and cover to keep warm.

In a large pot, heat the oil and melt the butter until foamy over medium-high heat. Add the shallots, garlic and duck liver, if using, and cook, stirring, for 1 minute. Add the mushrooms, and cook, stirring, until the mushrooms give off their liquid, about 3 minutes. Add the rice, stirring to coat with oil and cook, stirring constantly, until opaque, about 2 minutes. Add the wine to deglaze the pan and cook, stirring, until the liquid is reduced by half, about 1 minute. Reduce the heat to medium. Add 1 cup of the hot stock, and cook, stirring constantly until nearly all the liquid has been absorbed. Continue adding more stock 1/2 cup at a time as it is absorbed, and cook, stirring constantly, until the rice is tender and just al dente, about 12 minutes total cooking time. When all the stock has been added, fold in the duck meat, reserved pumpkin butter, thyme and oregano. Add 1/2 cup of the cheese and mix well. Remove from the heat.

Place the pumpkins in the center of 4 large serving plates and surround each with a sprinkling of pumpkin seeds. Divide the risotto among the pumpkins and top each serving with 2 tablespoons of the remaining Parmesan. Place the lids on the pumpkins and serve immediately.