Pigeon, Parmesan and Roast Pepper Risotto
Risotto is so delicious, and it’s very easy to make. All you need is a little patience, and the correct rice! Use carnaroli or Arborio rice for best results, or choose one labeled as risotto rice. Then use some plump little pigeon breasts for a fantastic flavour.
Serves 4
10 Keevil & Keevil pigeon breasts
4 tbsp olive oil
300g risotto rice
6 spring onions, trimmed and chopped
1 garlic clove, crushed
300ml (1/2 pint) dry white wine
600ml (1 pint) hot vegetable stock
6 tbsp Parmesan cheese, finely grated
100g roasted peppers, drained and sliced
75g frozen petit pois or garden peas, thawed
Salt and freshly ground black pepper
Basil leaves, to garnish
Thinly slice 4 pigeon breasts and put the rest to one side. Heat 2 tbsp oil in a large sauté pan or non-stick frying pan and add the rice, cooking it over a low heat for about 2 minutes, stirring, until it looks shiny.
Add the sliced pigeon breasts, spring onions and garlic and cook for 2 minutes, then pour in the white wine and let it bubble up for a few moments. Add a couple of ladlefuls of stock. Stir, then cook over a medium heat for 20-25 minutes, gradually adding the remaining stock until the rice is tender and creamy.
About 10 minutes before the risotto is ready, start to cook the remaining pigeon breasts. Heat the remaining oil in a frying pan and add the pigeon breasts, cooking them for 2-3 minutes per side, or until done to your liking. Turn off the heat and allow them to rest and relax for a few minutes.
Add the Parmesan, roasted peppers and peas to the risotto, stirring them through gently. Season to taste. Serve the risotto with 2 pigeon breasts per portion, garnished with basil leaves.
Cook’s tip: As an alternative to pigeon breasts, use 4 Keevil & Keevil corn-fed chicken supremes, skinned and sliced into pieces. Begin by frying the chicken chunks in 2 tbsp olive oil for 2-3 minutes before adding the rice, then proceed as normal.
Shopping List
 |
Juicy, boneless and skinless, these tasty pigeon breasts need little cooking.
Price: £10.00
|
|
 |
One of Italy’s most famous cheeses, Grana Padano is a delicious, semi-fat...
Price: £15.75
|
|