Mango Risotto
By: Anonymous
Published: Friday, February 12, 2010 - 7:11pm

Ingredients




3 cups water
2 cups sugar
1 cup white-wine vinegar
1 peeled pitted diced mango
1 tablespoon olive oil
1 shallot diced
1 garlic clove minced
1 cup Arborio rice rinsed
2 cups chicken stock
tablespoon grated Parmigiano-Reggiano
Arugula
cup white wine

Preparation

1 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. 2 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. 3 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. 4 Serves 4.