Mango Risotto

Submitted by admin on Mon, 08/17/2009 - 22:27
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Summary

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RecipesRisotto

Description

Mango Risotto

Ingredients

  • 3 cups water

  • 2 cups sugar

  • 1 cup white-wine vinegar

  • 1 mango, peeled, pitted, and cut into 1/4-inch dice

  • 1 tablespoon olive oil

  • 1 shallot, diced

  • 1 clove garlic, minced

  • 1 cup Arborio rice, rinsed

  • 2 cups chicken stock

  • 1 1/2 tablespoon Parmigiano-Reggiano, grated

  • Handful of arugula, picked and washed

  • 1/4 cup white wine

Instructions

1. In a large bowl, place water, sugar, and vinegar. Add diced mango. Cover with plastic wrap. Pickle overnight in refrigerator for a minimum of 4 to 6 hours.

2. In a medium stockpot, heat olive oil over medium heat. Add shallot, and saute until translucent, about 2 minutes. Add garlic. saute for an additional minute. Add rice, stirring to coat. Saute for about 1 to 2 minutes. Add chicken stock, and bring to a boil, stirring to combine. Cover stockpot with tight-fitting lid. Remove from heat. Allow the rice to absorb the liquid, about 25 minutes.

3. Heat skillet in which the duck was cooked over medium-high heat. Add the risotto to the heated skillet with the duck fat. Stir in pickled mango with some of the pickling liquid, grated Parmesan, a handful of arugula, and wine. Saute for 2 to 3 minutes, stirring constantly. Remove from heat.

To assemble the dish:
Divide the mango risotto evenly among four plates. Arrange one portion of the thinly sliced duck breasts on top of the risotto. Top with a handful of arugula salad. Garnish with pumpkin seeds, and drizzle with reduced balsamic vinegar.