Heat the broth and keep it warm.
In a deep skillet, heat the duck fat or olive oil. Add the onion and cook until translucent. Add the rice and mix well. Add white wine and reduce until almost dry.
Over low heat, add the broth, a ladle at a time, stirring frequently until the liquid is completely absorbed between each addition. Salt and pepper. Cook for 18 to 22 minutes or until the rice is al dente. Add broth as needed.
Add the butter cubes and allow to melt. Add the confit and mix.
Off the heat, add the Parmesan and mix well until the texture is very creamy. Adjust seasoning. Cover and let stand 10 to 15 minutes before serving.
