In a pan fry in a little butter: 1 medium minced onion. 1 chopped celery stick.
Then add 2 cup of risotto rice.
When starting to brown add the following: 4 to 5 cups chicken stock or water and chicken necks. ½ cup white wine. 2 cloves pressed garlic. 2 tea bags herbs or some fresh herbs.
One strip citrus peel. A splash of liquid smoke. A few splashes of light soy sauce. A few pinches of miso (optional). Simmer for 15 minutes or until under cooked.
Then add extra water is desired to form sauce. Serve with the following: ¼ to ⅓ of roast duck meat from the chinese shop butcher or supermarket. Hand full of shaved parmesan cheese (optional). Small handful of parsley (optional).
