Pigeon Breast Risotto

S F M Recipe No. 6

• 2 Pigeon Breasts cut into
  thin 1" pieces
• 1 mug risotto rice
• 2 diced sticks celery or diced celeriac
• 1 chopped onion
• 6 medium chestnut mushrooms,cut same size as meat
• 1 glass white wine or cider
• 1 oz. butter
• 2 tbspns oil - rapeseed or olive
• 1 1/2 mugs hot stock
• 2 oz. grated strong hard cheese -
  sheep, goat or cows'
• Seasoning as required

1) Melt the butter with oil in a large pan..

2) Heat the rice in the hot fat until it changes to
a dense white colour.

3) Add the wine or cider and let the rice absorb the
liquid.

4) Add onion, celery, mushrooms, meat and herbs
and stir through for a couple of minutes.

5) Add stock and seasoning and simmer, stirring
occasionally until the rice is cooked and the stock
absorbed. Add a little more stock if needed. this
should take approx. 20 minutes.

6) When ready, take off the cooker and stir in the
cheese.

7) Place in a serving dish, sprinkle with fresh herbs
and pepper. Serve with contrasting vegetables or
salad.

Serves 4
a little care

 

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• Burnham On Sea
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