Heat 1 tablespoon oil over high heat. Add duck breasts skin side down and cook skin side only for 1-2 minutes or until brown and crispy. Drain porcini mushrooms and reserve the liquid, set re-hydrated mushrooms aside.
Toss mixed mushrooms in 1 tablespoon oil and arrange around the edges of a medium lightly oiled roasting dish. Place seared duck breasts skin side down into dish and bake in a preheated oven at 210°C for 8-10 minutes. When cooked, remove duck from frypan and wrap in aluminium foil. Set duck and mushrooms aside.
Meanwhile, heat remaining oil in a large saucepan. Add onion and Arborio rice, cook for 1-2 minutes, stirring continuously. Add Leggo’s Tomato Paste and wine, cook for 1 minute, stirring continuously.
Stir in boiling stock, 1 cup at a time, allowing each addition to be absorbed before adding the next one. Add reserved liquid from porcini mushrooms and bring risotto to the boil. Stir in oven roasted mushrooms and re-hydrated porcini mushrooms and simmer for 10-15 minutes.
Stir butter and parsley, cover and set aside for 5 minutes. Slice duck breasts on an angle. Spoon risotto into warmed serving bowls and top with slices of duck breast.