Pheasant and Mushroom Risotto

December 15, 2010

I had some left over pheasant meat (breast and leg) to go with the stock that I made the other night, so I decided to make a nice risotto out if it. :)

The following quantities are for two servings.



Rehydrate the porcini mushrooms in a little boiling water for 15 minutes. Remove the mushrooms and slice, then strain the leftover mushroom water and add to the pheasant stock.

Heat the stock. In a separate, heavy bottomed saucepan, gently sauté shallots and garlic in the olive oil and one knob of butter until soft.

Add the rice to the saucepan, turn up the heat and gently stir. After a minute or so the rice will become translucent. Now add the wine and keep stirring.

Once the wine has cooked into the rice add a ladle of hot stock, a good pinch of salt and the dried herbs. Now turn the heat down to a simmer and keep stirring gently.

Once the first ladle full of stock has been absorbed, add another one and keep stirring. Repeat this for about 10 minutes (stirring and adding stock).

Now add the pheasant meat and mushrooms to the saucepan, and carry on adding stock and stirring for a further 5 minutes. (So this will be about 15 minutes cooking time for the rice in total).

Now taste the rice to see if it’s cooked (also check the seasoning at this point). Carry on adding stock until the rice is soft but with a slight bite. If you run out of stock before the rice is cooked, add some boiling water and keep going.

Remove from the heat and add the last knob of butter and the parmesan, stir well. Place a lid on the saucepan and allow it to sit for 2 minutes - this allows the risotto to become all creamy and oozy like it should be.

Finally, add the lemon juice, stir, then serve immediately.