RISOTTO WITH PIGEON BREAST AND RED WINE

Preparation Method :

• Lay the pigeon breasts in a non-metallic container and pour over the red wine so the meat is covered.
• Add the bay leaves, clove, sliced onion and orange peel. Leave to marinate for about 4 hours, then strain, reserving all the liquid.
• Heat the oil in a pan and fry the pigeon breasts to seal them for about 3 minutes on each side.
• Remove the pigeon from the pan and slice very thinly into long strips.
• Return to the pan and lower the heat then pour over enough of the reserved wine to cover the meat.
• Simmer very gently for about 45 minutes or until the pigeon is completely tender, add more wine, if required.
• Melt half the butter in a large pan and gently fry the shallots until softened but not browned.
• Add the rice and toast the grains until very hot, stir frequently for 3-4 minutes.
• Pour in half the remaining reserved marinating wine and stir for about 2 minutes, then add the pigeon.
• Add about 2 ladlefuls of stock at a time and continue to cook, stir and wait for the rice to absorb the liquid before adding more.
• As soon as the rice is tender but still firm to the bit, remove the pan from the heat, stir in the remaining butter, the rosemary and the grated orange zest.
• Mix in the Parmigiano Reggiano and adjust the seasoning, then cover and leave to rest for about 5 minutes. Stir again and serve on warmed plates.