Risotto With Duck and White Balsamic Vinegar

• 3 tablespoons unsalted butter, divided
• 34 cup chopped onion
• 1 cup arborio rice (or other short-grain rice)
• 13 cup dry white wine
• 4 12 cups beef broth, divided
• 1 cup freshly grated parmesan cheese, divided
• 1 12 tablespoons white balsamic vinegar
• 1 tablespoon extra virgin olive oil
• 4 (5 -6 ounce) duck breasts

1. Melt 2 Tb butter in heavy large saucepan over medium heat.
2. Add onion; saute until tender, about 5 minutes.
3. Add rice; stir 2 minutes.
4. Add wine; stir until almost all liquid evaporates, about 4 minutes.
5. Add 1 cup broth; simmer until absorbed, stirring frequently, about 5 minutes.
6. 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.
7. Remove from heat; stir in 1/2 cup cheese, vinegar, and 1 Tb butter.
8. Season risotto with salt and pepper.
9. Meanwhile, heat oil in heavy large nonstick skillet over medium-high heat.
10. Sprinkle duck breasts with salt and pepper.
11. Add duck, skin side down, to skillet; cook until skin is brown, about 8 minutes.
12. Turn duck over and cook to desired doneness, about 5 minutes longer for medium rare.
13. Transfer duck to work surface; pour off fat (do not clean skillet).
14. Let duck rest while preparing sauce.
15. Add remaining 1 cup broth to same skillet and boil until reduced to 1/2 cup, about 5 minutes.
16. Slice duck diagonally.
17. Spoon risotto into shallow bowls.
18. Fan sliced duck atop risotto; drizzle pan sauce around duck and serve.

unsalted butter, onion, arborio rice, white wine, beef broth, freshly grated parmesan cheese, white balsamic vinegar, extra virgin olive oil, duck breasts

Taken from www.food.com/recipe/risotto-with-duck-and-white-balsamic-vinegar-417143 (may not work)