Duck Risotto with Truffle Oil

This is another dish we had at Dent that the girls asked me to make back home.  I was happy to oblige.  Follow your basic risotto steps and incorporate the duck at the end.  

For the duck:
2 duck breasts, skin on
salt and pepper

The day before, score the skin of the duck breasts and  place them on a dish uncovered in the refrigerator overnight.  You can cook the duck earlier in the day or right before you make the risotto.
Generously alt and pepper the duck breasts on both side.  Place in a roasting pan and roast at 400f for 30 minutes.  Turn oven down to 375f and roast for another 15-25 minutes until breasts are cooked through.  
Reserve a few tablespoon of the duck fat.  Remove and discard the skin from the duck and wrap the duck in foil and let cool to room temp.  Shred the duck with your fingers, cover/wrap until ready to use.

For the risotto:
1/3 lb Crimini mushrooms, thinly sliced
2 cloves garlic, finely minced
1 cup carnaroli rice
1/3 cup dry white wine
6-8 cups chicken stock, heated to simmer
1/4 cup mascarponi cheese
1/4 cup grated parmesan

Heat the reserved duck fat in a large pan over medium heat.  Saute the mushrooms and garlic until the mushrooms just start to soften.  Add the risotto and saute until the rice is well incorporated and starting to make a slight whistling/crisping sound.  Deglaze with the white wine and simmer until wine is almost completely evaporated.  Begin adding the chicken stock, enough each time to just cover the rice.  Stir one and let simmer until the stock is almost completely evaporated.  Then add more stock.  Continue this process until rice is al dente.  
Add the duck, mascarpone and parmesan and another 1/2 cup of stock.  Stir until well combined and the duck is heated through.  
Serve the risotto with a drizzle of white truffle oil, freshly grated parmigiano reggiano and a little fresh arugula.