| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
|
|
4 |
servings |
INGREDIENTS
| 3 |
c |
Water |
| 2 |
c |
Sugar |
| 1 |
c |
White-wine vinegar |
| 1 |
|
Peeled pitted diced mango |
| 1 |
tb |
Olive oil |
| 1 |
|
Shallot; diced |
| 1 |
|
Garlic clove; minced |
| 1 |
c |
Arborio rice; rinsed |
| 2 |
c |
Chicken stock |
| 1 1/2 |
tb |
Grated Parmigiano-Reggiano |
|
|
Arugula |
| 1/4 |
c |
White wine |
INSTRUCTIONS
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@prodigy.net"
Per serving: 607 Calories (kcal); 3g Total Fat; (5% calories from fat); 4g
Protein; 138g Carbohydrate; 0mg Cholesterol; 1089mg Sodium Food Exchanges:
2 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 6 1/2
Other Carbohydrates
Recipe by: Recipe from Marcus Samuelsson, Executive chef; Aquavit, 13 W
Converted by MM_Buster v2.0n.
A Message from our Provider:
“No one can ignore Jesus forever”