Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Risotto With Duck and White Balsamic Vinegar Recipe
    Lost? Site Map

    Risotto With Duck and White Balsamic Vinegar

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    5 mins

    45 mins

    Dr. Jenny's Note:

    DH and I enjoyed this very prep-friendly dish from Bon Appetit March 2009. I used a really good white balsamic vinegar that I bought from Fustini's in Traverse City. This recipe was good for a weeknight when we didn't feel like doing a lot of chopping.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Melt 2 Tb butter in heavy large saucepan over medium heat. Add onion; saute until tender, about 5 minutes.
    2. 2
      Add rice; stir 2 minutes.
    3. 3
      Add wine; stir until almost all liquid evaporates, about 4 minutes.
    4. 4
      Add 1 cup broth; simmer until absorbed, stirring frequently, about 5 minutes.
    5. 5
      Add 2 1/2 cups broth, 1/2 cupful at a time, stirring often and allowing each addition to be absorbed before adding next, until mixture is creamy, about 18 minutes longer.
    6. 6
      Remove from heat; stir in 1/2 cup cheese, vinegar, and 1 Tb butter. Season risotto with salt and pepper.
    7. 7
      Meanwhile, heat oil in heavy large nonstick skillet over medium-high heat. Sprinkle duck breasts with salt and pepper. Add duck, skin side down, to skillet; cook until skin is brown, about 8 minutes.
    8. 8
      Turn duck over and cook to desired doneness, about 5 minutes longer for medium rare.
    9. 9
      Transfer duck to work surface; pour off fat (do not clean skillet). Let duck rest while preparing sauce.
    10. 10
      Add remaining 1 cup broth to same skillet and boil until reduced to 1/2 cup, about 5 minutes. Slice duck diagonally.
    11. 11
      Spoon risotto into shallow bowls. Fan sliced duck atop risotto; drizzle pan sauce around duck and serve.

    Ratings & Reviews:

    Advertisement

    Nutritional Facts for Risotto With Duck and White Balsamic Vinegar

    Serving Size: 1 (550 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 723.0
     
    Calories from Fat 320
    44%
    Total Fat 35.6 g
    54%
    Saturated Fat 14.4 g
    72%
    Cholesterol 238.4 mg
    79%
    Sodium 1149.3 mg
    47%
    Total Carbohydrate 44.1 g
    14%
    Dietary Fiber 1.8 g
    7%
    Sugars 1.7 g
    6%
    Protein 50.1 g
    100%

    The following items or measurements are not included:

    white balsamic vinegar

    Ideas from Food.com

    “Everything

    Everything Holidays

    Make this season merry, bright and manageable with our easy ideas.

    Advertisement


    Food.com Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes