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Receta Mango Risotto
by Global Cookbook

Mango Risotto
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  Raciónes: 4

Ingredientes

  • 3 c. water
  • 2 c. sugar
  • 1 c. white-wine vinegar
  • 1 x peeled pitted diced mango
  • 1 Tbsp. extra virgin olive oil
  • 1 x shallot diced
  • 1 x garlic clove chopped
  • 1 c. Arborio rice rinsed
  • 2 c. chicken stock
  • 1 1/2 Tbsp. grated Parmigiano-Reggiano Arugula
  • 1/4 c. white wine

Direcciones

  1. In a large bowl, place water, sugar, and vinegar. Add in diced mango. Cover with plastic wrap. Pickle overnight in refrigerator for a minimum of 4 to 6 hrs.
  2. In a medium stockpot, heat extra virgin olive oil over medium heat. Add in shallot, and saute/fry till translucent/soft, about 2 min. Add in garlic, saute/fry for an additional minute. Add in rice, stirring to coat. Saute/fry for about 1 to 2 min. Add in 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 min.
  3. Heat skillet in that the duck was cooked (see Salt Cured Duck Breast) over medium-high heat. Add in 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/fry for 2 to 3 min, stirring constantly. Remove from heat.
  4. Serves 4.