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

1. Place chicken broth and wine in a medium-size saucepan and bring to a boil.
2. Reduce heat and keep at a simmer.
3. Heat 2 teaspoons of olive oil in a large, wide pot over medium heat.
4. Add onion and garlic and cook, stirring, until soft, about 3 minutes.
5. Add rice and stir for 1 minute.
6. Ladle in 1/2 cup of the chicken broth mixture and stir constantly with a wooden fork until most of the liquid is absorbed.
7. Continue adding broth 1/2 cup at a time and stirring until the rice is tender, about 50 minutes.
8. Stir in the escarole and cook for 2 minutes longer.
9. Season with 1 teaspoon salt and pepper.
10. Heat the remaining olive oil in a large nonstick skillet over medium-high heat.
11. Add the duck breast and cook until medium rare, about 3 minutes per side.
12. Cut on the diagonal into thin slices and season with salt and pepper to taste.
13. Divide the risotto among 4 shallow bowls and fan the duck slices over the top.
14. 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)