This is a good stew that merits special mention.

Mince a quarter onion with the other standard herbs, in other words parsley, carrot, and celery (one minced tablespoon of the former and two of the latter two), and two ounces of prosciutto.

Set the battuto on the fire with two tablespoons of oil, lay the duck over it, and season everything with salt and pepper. Once the duck has browned on all sides, sprinkle it with a couple tablespoons of tomato sauce and simmer it until done, adding water or broth as necessary, and a handful of dried porcini, which will cook in the sauce.

When the duck is cooked, strain and degrease the sauce, setting the porcini aside to add them to the rice. Saute 1 cup (200 g) of raw rice in three tablespoons of butter in a separate pot, and as soon as the grains turn translucent, begin to add boiling water, a ladle full at a time.

Season the rice with the sauce from the duck, the porcini, and grated Parmigiano before removing it from the fire.

A Note: Since we enjoyed our duck with polenta, the sauce was served spooned over it.