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| Mango Risotto |
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| 3 cups |
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water |
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| 2 cups |
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sugar |
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| 1 cup |
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white-wine vinegar |
|
| 1 |
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mango, peeled, pitted, and cut into 1/4-inch dice |
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| 1 Tbs |
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olive oil |
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| 1 |
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shallot, diced |
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| 1 |
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clove garlic, minced |
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| 1 cup |
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Arborio rice, rinsed |
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| 2 cups |
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chicken stock |
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| 1 1/2 Tbs |
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Parmigiano-Reggiano, grated |
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Handful of arugula, picked and washed |
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| 1/4 cup |
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white wine |
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| 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 sauté until translucent, about 2 minutes. Add garlic. sauté for an additional minute. Add rice, stirring to coat. Sauté 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 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. Sauté for 2 to 3 minutes, stirring constantly. Remove from heat. |
| To assemble the dish: |
| 1 |
Divide the mango risotto evenly among four plates. Arrange one portion of the thinly sliced duck breasts on top of the risotto. Top with a handful of arugula salad. Garnish with pumpkin seeds, and drizzle with reduced balsamic vinegar. |
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| Servings: 4 |
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| Recipe Type |
| Pasta, Side Dish |
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| Recipe Source |
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