Risotto With Duck and White Balsamic Vinegar

Total Time
50mins
Prep 5 mins
Cook 45 mins

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.

Ingredients Nutrition

Directions

  1. Melt 2 Tb butter in heavy large saucepan over medium heat. Add onion; saute until tender, about 5 minutes.
  2. Add rice; stir 2 minutes.
  3. Add wine; stir until almost all liquid evaporates, about 4 minutes.
  4. Add 1 cup broth; simmer until absorbed, stirring frequently, about 5 minutes.
  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. Remove from heat; stir in 1/2 cup cheese, vinegar, and 1 Tb butter. Season risotto with salt and pepper.
  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. Turn duck over and cook to desired doneness, about 5 minutes longer for medium rare.
  9. Transfer duck to work surface; pour off fat (do not clean skillet). Let duck rest while preparing sauce.
  10. Add remaining 1 cup broth to same skillet and boil until reduced to 1/2 cup, about 5 minutes. Slice duck diagonally.
  11. Spoon risotto into shallow bowls. Fan sliced duck atop risotto; drizzle pan sauce around duck and serve.