Smoked duck risotto

I think I actually smoked the duck in order to have the carcass for stock so I could make risotto. Yesterday, while we were noshing on lovely meat log and potato salad, I started the stock with the duck frame and the usual bits o' onion, celery tops, and an odd number of pepper corns (always odd, like us). About four hours later, I was able to pick off nearly 1/2 lb. of duck meat and set the stock in the fridge.

The next evening, I removed the thin film of Duck Fat (who starred as Chin Ho, you may recall, in "Hawaii Five O"), and added a couple more scoops of duck fat frozen from the last time we braised a duck. Sautéed half a chopped onion in that, added a heaping cup and a half of Arborio rice to coat, and sat down for the next 45 minutes, while pouring in the duck stock bit by bit, and stirring lazily from time to time. The rice was thirsty so I added a tub of frozen chicken stock as well. You don't have to melt it in advance--just chuck the whole thing in the rice and when it's melted off enough, remove with your spoon; repeat as long as necessary. Stirred in the duck meat at the end and eccolo! Delish, as Rachel Ray keeps saying. We took out a tablespoon and tried mixing the risotto with some parmesan, but it ruined the pure smokosity of the taste, so we left it uncheesed.

(By the way, do not let them buffalo you about Arborio rice. Nice if you can get it, but you can make a great risotto with anything except brown and Uncle Ben's Perverted).