Yield: 4 servings
|1 cup||White-wine vinegar|
|1 \N||Peeled pitted diced mango|
|1 tablespoon||Olive oil|
|1 \N||Shallot; diced|
|1 \N||Garlic clove; minced|
|1 cup||Arborio rice; rinsed|
|2 cups||Chicken stock|
|1½ tablespoon||Grated Parmigiano-Reggiano|
|¼ cup||White wine|
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. 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. Heat skillet in which the duck was cooked (see Salt Cured Duck Breast) 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. Serves 4.
Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@..." Per serving: 607 Calories (kcal); 3g Total Fat; (5% calories from fat); 4g Protein; 138g Carbohydrate; 0mg Cholesterol; 1089mg Sodium Food Exchanges: 2½ Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; ½ Fat; 6 ½ Other Carbohydrates
Recipe by: Recipe from Marcus Samuelsson, Executive chef; Aquavit, 13 W Converted by MM_Buster v2.0n.