Finely chop onion and sauté in butter for 3 minutes.
Add rice and toast 2 minutes until edges turn translucent. Pour in wine and stir until absorbed.
Add hot broth one ladle at a time, stirring constantly. Add each portion after the previous one is absorbed.
Halfway through (after 10 minutes), add Gold Tushenka duck.
When rice is done (20-22 minutes), remove from heat. Stir in parmesan and butter vigorously. Serve immediately.
Tips
The secret to risotto is constant stirring and hot broth. Rice should be creamy but with a firm center (al dente). Don't skimp on parmesan — it gives the texture.