MMMMM--------------Meal-Master Recipe by www.cuisine.at-----------------

      Title: Mango Risotto
 Categories: Stewart4
      Yield: 4 servings

      3 c  Water
      2 c  Sugar
      1 c  White-wine vinegar
      1    Peeled pitted diced mango
      1 tb Olive oil
      1    Shallot; diced
      1    Garlic clove; minced
      1 c  Arborio rice; rinsed
      2 c  Chicken stock
  1 1/2 tb Grated Parmigiano-Reggiano
           Arugula
    1/4 c  White wine

  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. 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. 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. Serves 4.

  Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for
  MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net"

  Per serving: 607 Calories (kcal); 3g Total Fat; (5% calories from fat); 4g
  Protein; 138g Carbohydrate; 0mg Cholesterol; 1089mg Sodium Food Exchanges:
  2 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 6 1/2
  Other Carbohydrates

  Recipe by: Recipe from Marcus Samuelsson, Executive chef; Aquavit, 13 W

    Converted by MM_Buster v2.0n.

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