Risotto With Duck And Balsamic Vinegar

Total Time: 50 mins Preparation Time: 5 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 3 tablespoons unsalted butter, divided
• 3/4 cup chopped onion
• 1 cup arborio rice (or other short-grain rice)
• 1/3 cup dry wine
• 4 1/2 cups beef broth, divided
• 1 cup freshly grated parmesan cheese, divided
• 1 1/2 tablespoons balsamic vinegar
• 1 tablespoon extra virgin olive oil
• 4 (5 -6 ounce) duck breasts

Recipe

• 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.