Risotto With Duck and White Balsamic Vinegar |
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Prep Time: 5 Minutes Cook Time: 45 Minutes |
Ready In: 50 Minutes Servings: 4 |
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DH and I enjoyed this very prep-friendly dish from Bon Appetit March 2009. I used a really good white balsamic vinegar that I bought from Fustini's in Traverse City. This recipe was good for a weeknight when we didn't feel like doing a lot of chopping. Ingredients:
3 tablespoons unsalted butter, divided |
3/4 cup chopped onion |
1 cup arborio rice (or other short-grain rice) |
1/3 cup dry white wine |
4 1/2 cups beef broth, divided |
1 cup freshly grated parmesan cheese, divided |
1 1/2 tablespoons white balsamic vinegar |
1 tablespoon extra virgin olive oil |
4 (5 -6 ounce) duck breasts |
Directions:
1. Melt 2 Tb butter in heavy large saucepan over medium heat. Add onion; saute until tender, about 5 minutes.
2. Add rice; stir 2 minutes.
3. Add wine; stir until almost all liquid evaporates, about 4 minutes.
4. Add 1 cup broth; simmer until absorbed, stirring frequently, about 5 minutes.
5. Add 2 1/2 cups broth, 1/2 cupful at a time, stirring often and allowing each addition to be absorbed before adding next, until mixture is creamy, about 18 minutes longer.
6. Remove from heat; stir in 1/2 cup cheese, vinegar, and 1 Tb butter. Season risotto with salt and pepper.
7. Meanwhile, heat oil in heavy large nonstick skillet over medium-high heat. Sprinkle duck breasts with salt and pepper. Add duck, skin side down, to skillet; cook until skin is brown, about 8 minutes.
8. Turn duck over and cook to desired doneness, about 5 minutes longer for medium rare.
9. Transfer duck to work surface; pour off fat (do not clean skillet). Let duck rest while preparing sauce.
10. Add remaining 1 cup broth to same skillet and boil until reduced to 1/2 cup, about 5 minutes. Slice duck diagonally.
11. Spoon risotto into shallow bowls. Fan sliced duck atop risotto; drizzle pan sauce around duck and serve.
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