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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
- 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.
- 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.
- 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.
- Serves 4.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 556g | |
| Recipe makes 4 servings | |
| Calories 642 | |
| Calories from Fat 34 | 5% |
| Total Fat 3.9g | 5% |
| Saturated Fat 0.61g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 203mg | 8% |
| Potassium 246mg | 7% |
| Total Carbs 144.28g | 38% |
| Dietary Fiber 1.7g | 6% |
| Sugars 105.37g | 70% |
| Protein 4.74g | 8% |
