Mango Risotto
- 3 cups water
- 2 cups sugar
- 1 cup white wine vinegar
- 1 mango peeled pitted diced
- 1 tablespoon olive oil
- 1 shallot diced
- 1 garlic clove minced
- 1 cup arborio rice rinsed
- 2 cups chicken stock
- Parmigiano Reggiano tablespoon grated
- arugula
- 1 cup white wine
- In a large bowl, place water, sugar, and vinegar. Add diced mango. Cover with plastic wrap. Pickle overnight in refrigerator for a minimum of 4 to 6 hours.
- In a medium stockpot, heat olive oil over medium heat. Add shallot, and saute until translucent, about 2 minutes. Add garlic, saute for an additional minute. Add rice, stirring to coat. Saute for about 1 to 2 minutes. Add chicken stock, and bring to a boil, stirring to combine. Cover stockpot with tight-fitting lid. Remove from heat. Allow the rice to absorb the liquid, about 25 minutes.
- Heat skillet in which the duck was cooked (see Salt Cured Duck Breast) over medium-high heat. Add the risotto to the heated skillet with the duck fat. Stir in pickled mango with some of the pickling liquid, grated Parmesan, a handful of arugula, and wine. Saute for 2 to 3 minutes, stirring constantly. Remove from heat.
water, sugar, white wine vinegar, mango, olive oil, shallot, garlic, arborio rice, chicken stock, arugula, white wine
Taken from www.yummly.com/recipe/Mango-Risotto-1665437 (may not work)