Risotto of pot roasted pigeons and Harrietville rasberries
Patrizia Simone
Risotto of pot roasted pigeons and Harrietville rasberries
(serves 6)Ingredients
Pot Roasted Pigeon
1 size eight pigeon
1 Italian sausage
1 small piece of pancetta
2 tablespoons of olive oil
1 litre light brown stock
1 tablespoon shallots
1 bunch of herbs ( fennel, rosemary and sage) salt and pepper
Method
Cut the pigeon into four pieces.
Pour olive oil into a pan then add the shallots, sausage, pancetta, herbs and pigeon.
Brown the meat evenly, add the light brown stock and cook the pigeon until the meat is tender but under done.
Risotto
Ingredients
50 ml of olive oil
250 grams arborio rice
1 litre chicken stock
1 tablespoon chopped shallots1 punnet of raspberries macerated with a tablespoon of sugar
Method
Heat the chicken stock.
Cook the shallots with olive oil in a large saucepan until soft.
Add the rice and stir constantly.
The rice should not colour, it will be ready when it is translucent.
Add the stock little by little, every ladle should be absorbed into the rice before adding the next. Stir constantly until the rice is "al dente."
Lastly, add the pigeon meat and raspberries.
To serve
Place a small amount of pigeon on the plate, then spoon the risotto in the middle and finish off with a few pieces of the meat and parmesan curls.