Risotto With Duck and White Balsamic Vinegar

1. 1

   Melt 2 Tb butter in heavy large saucepan over medium heat.

2. 2

   Add onion; saute until tender, about 5 minutes.

3. 3

   Add rice; stir 2 minutes.

4. 4

   Add wine; stir until almost all liquid evaporates, about 4 minutes.

5. 5

   Add 1 cup broth; simmer until absorbed, stirring frequently, about 5 minutes.

6. 6

   Add 2 1/2 cups broth, 1/2 cupful at a time, stirring often and allowing each addition to be absorbed before adding next, until mixture is creamy, about 18 minutes longer.

7. 7

   Remove from heat; stir in 1/2 cup cheese, vinegar, and 1 Tb butter.

8. 8

   Season risotto with salt and pepper.

9. 9

   Meanwhile, heat oil in heavy large nonstick skillet over medium-high heat.

10. 10

    Sprinkle duck breasts with salt and pepper.

11. 11

    Add duck, skin side down, to skillet; cook until skin is brown, about 8 minutes.

12. 12

    Turn duck over and cook to desired doneness, about 5 minutes longer for medium rare.

13. 13

    Transfer duck to work surface; pour off fat (do not clean skillet).

14. 14

    Let duck rest while preparing sauce.

15. 15

    Add remaining 1 cup broth to same skillet and boil until reduced to 1/2 cup, about 5 minutes.

16. 16

    Slice duck diagonally.

17. 17

    Spoon risotto into shallow bowls.

18. 18

    Fan sliced duck atop risotto; drizzle pan sauce around duck and serve.

* Per serving · 4 servings · Values may vary.