- 3 tablespoons unsalted butter, divided
- 1 cup arborio rice or other short-grain rice
- 4 1/2 cups beef broth, divided
- 1 cup freshly grated Parmesan cheese, divided
- 1 1/2 tablespoons white balsamic vinegar
- 1 tablespoon extra-virgin olive oil
- 4 5- to 6-ounce duck breasts
Melt 2 tablespoons butter in heavy large saucepan over medium heat. Add onion; sauté until tender, about 5 minutes. Add rice; stir 2 minutes. Add wine; stir until almost all liquid evaporates, about 4 minutes. Add 1 cup broth; simmer until absorbed, stirring frequently, about 5 minutes. 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. Remove from heat; stir in 1/2 cup cheese, vinegar, and 1 tablespoon butter. Season risotto with salt and pepper.
Meanwhile, heat oil in heavy large nonstick skillet over medium-high heat. Sprinkle duck breasts with salt and pepper. Add duck, skin side down, to skillet; cook until skin is brown, about 8 minutes. Turn duck over and cook to desired doneness, about 5 minutes longer for medium-rare. Transfer duck to work surface; pour off fat (do not clean skillet). Let duck rest while preparing sauce. Add remaining 1 cup broth to same skillet and boil until reduced to 1/2 cup, about 5 minutes. Slice duck diagonally.
Spoon risotto into shallow bowls. Fan sliced duck atop risotto; drizzle pan sauce around duck and serve.