This was a recent made up off the top of my head dinner, based largely on the fact that I keep wanting to cook pheasant as I know it will soon be gone for a year, and to educate a farm raised friend about the wonders of using those things that keep hanging around your garden for food (I’m not 100% sure she bought it). I used pheasant stock for the risotto which I had made from the roast pheasant I cooked for my housemates before Christmas (the feet finally found their way to the bin after two weeks of hiding around our house), but any meat stock will do fine. We panfried the pheasant in balsamic, mainly due to cooking in a host house devoid of pepper or basic condiments or seasonings, but not 100% sure this was the way to go, would stick to simple seasoning in future. The red wine was an experiment that turned out well, it gave a slightly richer flavour to the risotto that offset the pheasant, but the traditional white would be fine too. Serves 4.
- 300g carnaroli rice
- 100g chestnut mushrooms
- 25g rehydrated porcini mushrooms (optional)
- 3 shallots
- 1 leek (optional)
- 1 clove garlic
- 1 glass red wine
- 1 litre stock
- 75g parmesan cheese
- 40g butter
- Finely chop the shallots, 75g of mushrooms and leek (cleaning the leek and mushrooms thoroughly).
- Saute in a knob of butter over a medium heatfor 8-10 minutes, or until soft.
- Add the rice and stir well in the buttery mix.
- Add the wine and cook down until reduced to a syrup.
- While adding the stock in the step below, pan fry the pheasant breasts for 3 minutes each side, well seasoned.
- Start adding the stock, about a small wineglass size amount at a time (the rice should be just covering and bubbling, but not completely swimming in liquid).
- Continue doing so for approx 17 minutes (taste the rice from 15 minutes on to make sure it is the right consistency).
- Meanwhile, slightly more roughly chop the remaining mushrooms and fry in butter in a frying pan until they get slightly crisp with a nutty flavour (about 3-5 minutes,watch they don’t burn!).
- Add the parmesan, butter and mushrooms to the risotto and take off the heat.
- Beat in the cheese and butter for 30 seconds or so until the rice is nice and creamy.