Roasted Pumpkins Stuffed With Roast Duck And Wild Mushroom Risotto Recipe

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Emeril Lagasse on Food Network
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

2 tablespoons cold unsalted butter

1 cup finely grated Parmesan

1/3 cup butter reserved from baking the pumpkins, recipe follows

Roasted Pumpkin Seeds, for garnish, recipe follows

4 cups sliced, stemmed, and cleaned wild mushrooms, such as oyster, shiitake, and crimini (about 12 ounces)

1/2 teaspoon freshly ground black pepper

1 cup Pinot Noir or other dry red wine

1 1/2 cups Arborio rice

2 tablespoons extra-virgin olive oil

1 teaspoon minced fresh thyme leaves

3 teaspoons salt

1 duck liver, reserved from fresh duck, chopped, optional

1 tablespoon minced garlic

4 Roasted Pumpkins, recipe follows

4 cups chicken stock or duck stock

2 cups shredded Roast Duck meat, recipe follows, or shredded duck confit

1 teaspoon minced fresh oregano leaves

1/2 cup chopped shallots

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