Escarole Risotto With Duck
- 6 1/2 cups chicken broth, homemade or low-sodium canned
- 2 cups dry white wine
- 3 teaspoons olive oil
- 1 small onion, peeled and finely chopped
- 2 large cloves garlic, peeled and minced
- 1 1/2 cups Arborio rice
- 8 cups chopped escarole
- 1 teaspoon kosher salt, plus more to taste
- Freshly ground pepper to taste
- 2 boneless, skinless duck breasts, split
- Place chicken broth and wine in a medium-size saucepan and bring to a boil.
- Reduce heat and keep at a simmer.
- Heat 2 teaspoons of olive oil in a large, wide pot over medium heat.
- Add onion and garlic and cook, stirring, until soft, about 3 minutes.
- Add rice and stir for 1 minute.
- Ladle in 1/2 cup of the chicken broth mixture and stir constantly with a wooden fork until most of the liquid is absorbed.
- Continue adding broth 1/2 cup at a time and stirring until the rice is tender, about 50 minutes.
- Stir in the escarole and cook for 2 minutes longer.
- Season with 1 teaspoon salt and pepper.
- Heat the remaining olive oil in a large nonstick skillet over medium-high heat.
- Add the duck breast and cook until medium rare, about 3 minutes per side.
- Cut on the diagonal into thin slices and season with salt and pepper to taste.
- Divide the risotto among 4 shallow bowls and fan the duck slices over the top.
- Serve immediately.
chicken broth, white wine, olive oil, onion, garlic, arborio rice, escarole, kosher salt, freshly ground pepper, duck breasts
Taken from cooking.nytimes.com/recipes/7419 (may not work)