ESCAROLE RISOTTO WITH DUCK

Escarole Risotto With Duck image

Provided by Molly O'Neill

Time 1h15m

Yield Four servings

Number Of Ingredients 10

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

Steps:

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.
Ladle in 1/2 cup of the chicken broth mixture and stir constantly with a wooden fork until most of the liquid is absorbed. Continue adding broth 1/2 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.
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.

Nutrition Facts : @context http, Calories 681, UnsaturatedFat 8 grams, Carbohydrate 87 grams, Fat 12 grams, Fiber 9 grams, Protein 33 grams, SaturatedFat 3 grams, Sodium 1087 milligrams, Sugar 8 grams