Heat the broth and keep it hot throughout the whole cooking process. The high temperature of the broth keeps the rice boiling and, thus, helps the risotto turn mushy.
Heat a saucepan over medium-high heat, add the olive oil and sweat the onion until they become soft and have taken a slightly fair colour. Add the rice and fry for about 2-3 minutes. Quench with the wine and let it absorb completely before adding the broth.
Add the hot broth in small portions, stir constantly and wait for it to be absorbed before adding broth again. The amount of broth should be enough to cover the rice. Stir and make sure to cook on a low simmer but without stopping to boil.
Continue to add broth until the rice is al dente and reaches the desired consistency.
Remove the pan from the heat and add Parmesan cheese and butter.
Finally, add the orange and the white chocolate.
Cover the pot and let the risotto sit for 2-3 minutes. Add the chives and serve.
For sauce with wild fruits
Put the fruits into a saucepan over medium heat and add the red wine. Once the fruits start boiling, stir until it sets, add the sugar and remove from the heat.
Preheat the oven to 180°C.
Score the duck breast on the skin side, season with salt and pepper on both sides, put the fillets with the skin facing down into a cold frying pan and fry for 4 minutes, turn and fry for another 4 minutes.
Transfer the fillets into the preheated oven for 10 minutes. Just before serving, cut the duck into thin slices.