Recipe by Dr. Jenny
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.
- 3 tablespoons unsalted butter, divided
- 3⁄4 cup chopped onion
- 1 cup arborio rice (or other short-grain rice)
- 1⁄3 cup dry white wine
- 4 1⁄2 cups beef broth, divided
- 1 cup freshly grated parmesan cheese, divided
- 1 1⁄2 tablespoons white balsamic vinegar
- 1 tablespoon extra virgin olive oil
- 4 (5 -6 ounce) duck breasts
Directions See How It's Made
- Melt 2 Tb butter in heavy large saucepan over medium heat. Add onion; saute until tender, about 5 minutes.
- Add rice; stir 2 minutes.
- Add wine; stir until almost all liquid evaporates, about 4 minutes.
- Add 1 cup broth; simmer until absorbed, stirring frequently, about 5 minutes.
- 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.
- Remove from heat; stir in 1/2 cup cheese, vinegar, and 1 Tb butter. Season risotto with salt and pepper.
- 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.
- Turn duck over and cook to desired doneness, about 5 minutes longer for medium rare.
- Transfer duck to work surface; pour off fat (do not clean skillet). Let duck rest while preparing sauce.
- Add remaining 1 cup broth to same skillet and boil until reduced to 1/2 cup, about 5 minutes. Slice duck diagonally.
- Spoon risotto into shallow bowls. Fan sliced duck atop risotto; drizzle pan sauce around duck and serve.