Pheasant and Porcini Risotto
Serves 2
This is a Guest Recipe from Bunker Food by Fuchsia Dunlop
Ingredients
One litre of strained pheasant stock
Small onion, finely chopped
1 tablespoon butter
1-2 tablespoons olive oil
20g risotto rice (Carnaroli or Arborio), rinsed
2 tablespoons Shaoxing wine or a dash of white wine
20g dried porcini mushrooms
Up to 100g left-over pheasant meat, shredded
Grated Parmesan cheese - to serve
AND THIS IS WHAT YOU DO.....
- Heat the stock and keep it warm.
- Over a gentle heat, soften the chopped onion in the butter and olive oil without letting it colour.
- Add the rice, turn the heat up to medium and stir for a couple of minutes.
- Then add the wine and stir as the liquid evaporates.
- Add the dried mushrooms and a ladleful of stock and stir in.
- Season with a little salt to taste.
- Gradually add the rest of the stock, a ladleful at a time, stirring constantly as the liquid is absorbed.
- When you've added about half of the stock, stir in the shredded pheasant meat.
- Keep adding stock until the rice is just cooked but faintly al dente and the risotto has a soft, lazy consistency.
- Add more salt to taste if necessary, then switch off the heat, cover the pot and set aside for a few minutes.
- Serve with Grated Parmesan.