Name: Risotto with Duck and White Balsamic Vinegar
Yield: 4 Servings
Ingredients: 3 tablespoons unsalted butter, divided; 3/4 cup chopped onion; 1 cup arborio rice or other short-grain rice; 1/3 cup dry white wine; 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

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