Recipe: Aiguillettes de Faisane risotto

Name: Aiguillettes de Faisane risotto
Prep time: 5 min
Cook time: 60 min
Total time: 65 min
Yield: 4 portions
Ingredients: (dés de potimarron,vendanges tardives d'Alsace et foie gras)Aiguillettes de Faisane risotto pour 4 personnes :4 beaux filets de faisane de chasse (ou de pintade)220 g de riz rond ou Carnaroli*100 g de potimarron taillé en petits dés2 échalotes (grises si vous trouvez) ciselées finement + 1 coupée en 2100 g de foie gras cuit (oie si vous trouvez) coupé en dés12 cl de vendanges tardives d'Alsace (ou vins moelleux)10 cl de crème liquide(30%)1 litre de bouillon de volaille préparéun peu d'olives noires concassées et baies roses(déco)un peu de thym citronbeurresel et poivre du moulin

By chef patrick ★ ★ ★ ★ ★ 5/5 (1 reviews) Meat

Prep 5 min

Cook 60 min

Total 1h05

Servings 4 serv.

Ingredients for 4 servings

(dés de potimarron,vendanges tardives d'Alsace et foie gras)
Aiguillettes de Faisane risotto pour 4 personnes :
4 beautiful game pheasant fillets (or guinea fowl)
220 g of round or Carnaroli rice*
100 g of pumpkin cut into small cubes
2 shallots (grey if you can find them) finely sliced + 1 cut in half
100 g of cooked foie gras (goose if you can find it) cut into cubes
12 cl of late harvest Alsace wine (or sweet wines)
10 cl of liquid cream (30%)
1 liter of prepared poultry stock
a little crushed black olives and pink peppercorns (decoration)
a little lemon thyme
butter
salt and freshly ground pepper

Step-by-step directions

1/ In a saucepan near you, heat your poultry stock and in another pan melt the butter in a cocotte.
2/ When the butter is almost brown, place your pheasant fillets skin side down, season, add your halved shallot and roast for 10 minutes on each side, pour 3 spoonfuls of water, turn off the heat and keep covered.
4/ In a saucepan put a generous knob of butter, when it is melted, add your sliced shallots, the thyme and let them sweat gently then add the rice, toast it, pour your white wine and your pumpkin cubes let cook like this for 2 minutes, then slowly pour your stock little by little, stir with a wooden spatula until it can no longer absorb (18 to 21 minutes), then away from the heat add your liquid cream and your foie gras cubes.
5/ On each very hot plate mold your risotto in tall rings, then place on top your fillets cut into strips lightly reheated and coat with a little of the hot juice rendered, on top a little black olives and pink peppercorns around.
*If on your way you come across the Carnaroli rice
Gran Riserva matured 1 year from Gallo do not hesitate, for me one of the best special risotto rices there is.

Chasse Faisan Pintade Risotto