Escarole Risotto With Duck

5.0(29)

by Molly O'Neill

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Main Course

Servings

Four servings

Total time

1h 15m

Calories / serving

685 kcal

Ingredients (10)

serves

6 1/2 cups chicken broth, homemade or low-sodium cannedchicken-broth
2 cups dry white winewhite-wine
3 teaspoons olive oilolive-oil
1 small onion, peeled and finely choppedonion
2 large cloves garlic, peeled and mincedgarlic
1 1/2 cups Arborio rice
8 cups chopped escarole
1 teaspoon kosher salt, plus more to taste
Freshly ground pepper to tastepepper
2 boneless, skinless duck breasts, split

Instructions (3 steps)

01Place 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.
02Ladle 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.

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Rich recipe — supports nutrition-aware planning.