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

1. 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.
2. 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.
3. 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)