This has now become one of my favorite risotto recipes. You can use either game birds or farm-raised duck. Or do what we did — use half duck meat, half chicken.

• 250 g Arborio rice
• 1 chicken thigh
• 2 duck thighs (both meats can be replaced with fillets, but bone-in meat is always more tender)
• 2 celery stalks
• a large bunch of fresh basil
• 1 shallot onion
• 3 garlic cloves
• 650 ml broth (optional, but preferred)
• a small pinch of saffron
• 250 ml dry white wine
• sea salt
• olive oil
• butter
• a handful of grated cheese — Parmesan or Comté

Remove the meat from the bone and cut it into small cubes. Slice the celery, shallot into half rings, and finely chop the garlic.

If fresh basil is unavailable, frozen is better than dried, but dried will work as well. Chop it finely.

In a deep skillet, lightly sauté the celery, garlic, and basil in olive oil until softened.

Add the shallot. Meanwhile, in another pan, sear the meat for a couple of minutes until it forms a light golden crust.

Add the meat to the vegetables.

Add the rice.

Turn the heat to high and pour in the wine.

Stir constantly for a few minutes until the wine evaporates. Then begin adding the broth. Cold broth is acceptable only for the first addition, but afterward, the broth must remain warm to maintain the risotto’s temperature. Heat the remaining broth.

Add the saffron, which will immediately turn the risotto a golden yellow. Wait for the broth to evaporate, stir, and add another ladle of warm broth. Repeat this process, stirring and waiting for the broth to absorb, for about 10–15 minutes.

Taste the rice; when it is "almost ready," meaning slightly firm in the center, finish the process.

Add a bit of butter, grate the cheese, stir, and cover with a lid for 2–3 minutes before serving.