ESCAROLE RISOTTO WITH DUCK
Provided by Molly O'Neill
Categories main course
Time 1h15m
Yield Four servings
Number Of Ingredients 10
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
RISOTTO WITH SMOKED MOZZARELLA AND ESCAROLE
Craig Claiborne and Pierre Franey brought this recipe to The Times in 1988, when a properly-made risotto was still a relatively new dish for the home cook. It would make a wonderful meatless main dish or as an accompaniment to roast chicken or grilled steak.
Provided by Craig Claiborne And Pierre Franey
Categories dinner, weekday, times classics, side dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Prepare the escarole and set it aside.
- Heat the butter in a saucepan and add the onion. Cook, stirring, until the onion is wilted. Add the escarole and cook until it is wilted. Add the rice and cook, stirring, about one minute. Add the wine and cook, stirring, about two minutes, or until the wine is absorbed.
- Add the simmering broth, salt and pepper and cook over moderately high heat, stirring often from the bottom, about eight minutes. Add the mozzarella cheese and olive oil. Cook one minute and stir in the Parmesan cheese. Cook, stirring from the bottom, about three to five minutes.
Nutrition Facts : @context http, Calories 762, UnsaturatedFat 18 grams, Carbohydrate 65 grams, Fat 32 grams, Fiber 3 grams, Protein 47 grams, SaturatedFat 12 grams, Sodium 906 milligrams, Sugar 1 gram, TransFat 0 grams
RISOTTO WITH DUCK CONFIT
Provided by Jonathan Reynolds
Categories dinner, appetizer, main course
Time 45m
Yield Serves 12 as a first course or 6 as a main course
Number Of Ingredients 9
Steps:
- Place the mushrooms in a small bowl and cover with boiling water. Pour the broth into a saucepan and keep it hot but not simmering as you prepare the risotto.
- In a large, deep sauté pan, heat oil and 1 tablespoon of butter over medium heat. Add the onion and cook, stirring, until just soft. Add the rice and cook, stirring, 1 minute.
- Add the broth, 1/2 cup at a time, stirring constantly and adding more broth when the previous addition has been absorbed. Continue stirring and adding broth until the rice is just al dente, 20 to 30 minutes. Drain and chop the mushrooms and stir them into the rice. Stir in the duck meat and cook until heated through.
- Remove the pan from the heat and fold in the remaining 7 tablespoons butter. Stir in the Parmesan, adjust seasoning and serve.
More about "escarole risotto with duck recipes"
SAUTEED ESCAROLE RECIPE: ITALIAN STYLE - SHE LOVES BISCOTTI
From shelovesbiscotti.com
DAVID’S DUCK RISOTTO - THE PIONEER WOMAN
From thepioneerwoman.com
RED WINE RISOTTO WITH DUCK - EVERYDAY GOURMET
From everydaygourmet.tv
ESCAROLE RISOTTO WITH DUCK RECIPE - EAT YOUR BOOKS
From eatyourbooks.com
ESCAROLE RISOTTO WITH DUCK RECIPES
From tfrecipes.com
12 ESCAROLE RECIPES THAT EVERYONE WILL LOVE
From allrecipes.com
ESCAROLE RISOTTO WITH DUCK - DINING AND COOKING
From diningandcooking.com
RECIPE: DUCK RISOTTO IS PAN-SEARED TO TASTY PERFECTION, AND SERVED …
From outdoorcanada.ca
RISOTTO WITH DUCK AND WHITE BALSAMIC VINEGAR RECIPE
From bonappetit.com
DUCK SERIES – DUCK AND MUSHROOM RISOTTO - KAREN …
From karenreallylikesfood.com
GREAT RISOTTOS - NYT COOKING
From cooking.nytimes.com
DUCK DUCK RISOTTO! - OUR ITALIAN TABLE
From ouritaliantable.com
GREAT RISOTTOS - NYT COOKING
From cooking.nytimes.com
RISOTTO CLASSIC WITH ESCAROLE - DINNER PARTIES AND MORE
From rmillerdinnerparty.com
RISOTTO WITH DUCK • MARIA KALENSKA GASTRONOMY BLOG
From myodessacuisine.com
WARM ESCAROLE SALAD WITH CANNELLINI BEANS AND MACKEREL
From lidiasitaly.com
DUCK RISOTTO - EVERYDAY GOURMET
From everydaygourmet.tv
MKR EPISODE 18 RECIPE: RISOTTO WITH SCAMPI AND STRACCIATELLA
From 7news.com.au
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love