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.....

1. Heat the stock and keep it warm.
   
   
2. Over a gentle heat, soften the chopped onion in the butter and olive oil without letting it colour.
   
   
3. Add the rice, turn the heat up to medium and stir for a couple of minutes.
   
   
4. Then add the wine and stir as the liquid evaporates.
   
   
5. Add the dried mushrooms and a ladleful of stock and stir in.
   
   
6. Season with a little salt to taste.
   
   
7. Gradually add the rest of the stock, a ladleful at a time, stirring constantly as the liquid is absorbed.
   
   
8. When you've added about half of the stock, stir in the shredded pheasant meat.
   
   
9. Keep adding stock until the rice is just cooked but faintly al dente and the risotto has a soft, lazy consistency.
   
   
10. Add more salt to taste if necessary, then switch off the heat, cover the pot and set aside for a few minutes.
    
    
11. Serve with Grated Parmesan.