Escarole Risotto With Duck
Published February 25, 1995
- Total Time
- 1 hour 15 minutes
- Rating
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Ingredients
6 ½ 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 ½ 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
Nutritional analysis per serving (4 servings)
88 grams carbs; 76 milligrams cholesterol; 685 calories; 6 grams monosaturated fat; 2 grams polyunsaturated fat; 3 grams saturated fat; 12 grams fat; 9 grams fiber; 1088 milligrams sodium; 33 grams protein; 8 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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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.
Private Notes