Mango Risotto

Name: Mango Risotto
Ingredients: 3 cups water; 2 cups sugar; 1 cup white wine vinegar; 1 mango peeled pitted diced; 1 tablespoon olive oil; 1 shallot diced; 1 garlic clove minced; 1 cup arborio rice rinsed; 2 cups chicken stock; Parmigiano Reggiano tablespoon grated; arugula; 1 cup white wine

12 ingredients

3 steps

Ingredients

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

Directions

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.