Escarole Risotto With Duck

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 Information

  • Nutritional analysis per serving (4 servings)

    609 calories; 11 grams fat; 2 grams saturated fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 69 grams carbohydrates; 7 grams dietary fiber; 2 grams sugars; 41 grams protein; 68 milligrams cholesterol; 3180 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Four servings

Preparation

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.
2. 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.
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.

1 hour 15 minutes