In a large pan over medium heat, sauté the shallot in olive oil until translucent.

Add the arborio rice to the pan, stirring for a minute until the grains are well-coated and slightly toasted.

Pour in the white wine and stir until it is almost completely absorbed.

Begin adding the warmed vegetable broth, 1/2 cup at a time, stirring often. Wait until each addition is almost fully absorbed before adding the next.

With the last addition of broth, add the sliced mushrooms. Season with salt and pepper. Continue to cook until the rice is creamy and mushrooms are tender.

Taste and adjust seasoning as needed. Remove from heat.

Score the skin of the duck breast in a diamond pattern, taking care not to cut into the meat.

Season both sides with salt and pepper.

Place the duck skin-side down in a cold non-stick pan. Turn the heat to medium.

Cook until the fat has rendered and the skin is crisp, about 5-7 minutes. Then flip the duck and cook to your preferred doneness, about 5 minutes for medium-rare.

Remove from the pan and let it rest for a few minutes before slicing.

Combine the kale, radish, and crumbled cheese in a salad bowl.

Drizzle with balsamic vinegar and toss to combine.