For dinner tonight, I started with an Emeril recipe, Roasted Pumpkins Stuffed with Roast Duck and Wild Mushroom Risotto, and then modified it. Instead of roasting a whole duck, I shredded the meat from 2 duck leg confit I had ordered from Dartagnan, leaving fairly big pieces. Instead of pie pumpkins, I used baked mini pumpkins as serving dishes. Instead of making risotto from scratch, I used Alessi Funghi Risotto with Porcini Mushrooms. I soaked 1 package of Mycological Dried Oregon Porcini Mushrooms in hot water until softened, strained the mushrooms, reserving the soaking liquor, and chopped the mushrooms very fine. Ran the soaking liquor through an unbleached coffee filter. Used 1 cup red wine and 1-¼ cup of the mushroom soaking liquid to cook the risotto. I added the duck meat and chopped mushrooms when the risotto had about 5 minutes left to cook. I also tossed in the green parts of 3 green onions, some baby basil leaves, and some baby arugula leaves; all being chopped fine before adding them. Despite (because of?) my shortcuts, it turned out great.
The Pian Delle Vigne was an exceptional match for this meal. At ~15 years of age, it was smooth and fully mature. Rich berry and cherry fruit mingled with tobacco, leather, and fall leaves. I have just one bottle left in my cellar. Given how evolved this bottle was, I'm planning to drink that last bottle by the end of 2013. Grade: A-