Escarole Risotto With Duck

Name: Escarole Risotto With Duck
Total time: 1 h 15 min
Yield: Four servings
Ingredients: 6 1/2 cups chicken broth, homemade or low-sodium canned; 2 cups dry white wine; 3 teaspoons olive oil; 1 small onion, peeled and finely chopped; 2 large cloves garlic, peeled and minced; 1 1/2 cups Arborio rice; 8 cups chopped escarole; 1 teaspoon kosher salt, plus more to taste; Freshly ground pepper to taste; 2 boneless, skinless duck breasts, split

By Molly O'Neill

Total Time: 1 hour 15 minutes
Rating: 5(28)
Comments: Read comments

Featured in: It's Hard To Be Green

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Ingredients

Yield:Four servings

6½cups chicken broth, homemade or low-sodium canned
2cups dry white wine
3teaspoons olive oil
1small onion, peeled and finely chopped
2large cloves garlic, peeled and minced
1½cups Arborio rice
8cups chopped escarole
1teaspoon kosher salt, plus more to taste
Freshly ground pepper to taste
2boneless, skinless duck breasts, split

Ingredient Substitution Guide

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Preparation

Step 1
Place chicken broth and wine in a medium-size saucepan and bring to a boil. Reduce heat and keep at a simmer. Heat 2 teaspoons of olive oil in a large, wide pot over medium heat. Add onion and garlic and cook, stirring, until soft, about 3 minutes. Add rice and stir for 1 minute.
Step 2
Ladle in ½ cup of the chicken broth mixture and stir constantly with a wooden fork until most of the liquid is absorbed. Continue adding broth ½ cup at a time and stirring until the rice is tender, about 50 minutes. Stir in the escarole and cook for 2 minutes longer. Season with 1 teaspoon salt and pepper.
Step 3
Heat the remaining olive oil in a large nonstick skillet over medium-high heat. Add the duck breast and cook until medium rare, about 3 minutes per side. Cut on the diagonal into thin slices and season with salt and pepper to taste. Divide the risotto among 4 shallow bowls and fan the duck slices over the top. Serve immediately.