Escarole Risotto With Duck Recipes

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ESCAROLE RISOTTO WITH DUCK



Escarole Risotto With Duck image

Provided by Molly O'Neill

Categories     main course

Time 1h15m

Yield Four servings

Number Of Ingredients 10

6 1/2 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 1/2 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

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



Risotto With Smoked Mozzarella and Escarole image

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

2 cups finely shredded escarole
2 tablespoons butter
1/3 cup finely chopped onion
1 pound Arborio rice, available in specialty food shops, about 2 1/3 cups
1/2 cup dry white wine
4 cups simmering fresh or canned chicken or vegetable broth
Salt to taste, if desired
Freshly ground pepper to taste
1/3 pound smoked mozzarella cheese, cut into small cubes, about 1 1/2 cups
1/4 cup olive oil
1/4 cup freshly grated Parmesan cheese

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



Risotto With Duck Confit image

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

5 dried shiitake mushrooms
8 to 10 cups chicken broth
1 tablespoon olive oil
8 tablespoons unsalted butter
1 cup chopped onion
2 cups Arborio rice
Meat from 3 confit duck legs, chopped
1/2 cup finely grated Parmesan
Salt

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.

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