Modern twists on time-honoured favourites.
Pigeon and mushroom risotto timbaIe
What you need
- [ ] 300 g Riserva1856 Carnaroli Risotto rice
- [ ] 80 g butter
- [ ] 2 finely chopped shallot
- [ ] ½ l hot beef stock
- [ ] 3 boned and chopped pigeons
- [ ] 200 g chopped chicken liver
- [ ] 50 g dried mushrooms
- [ ] 150 g chopped sausage
- [ ] 2 tbs. extravirgin olive oil
- [ ] salt and pepper
Proposed by: Filippo Chiappini Dattilo
How to prepare:
Preparing the sauce for pigeon and mushroom risotto timbale: using a heavy bottomed saucepan, sauté half of the chopped shallots in 40 g of butter and 1 tbs. of extravirgin olive oil. Add the chopped chicken liver, chopped pigeons, dried mushrooms, sausage and 1 ladleful of stock. Cook for 10 minutes until it reduces.
To make the risotto: sauté the remaining chopped shallots in a saucepan in a knob of butter and 1 tbs. of extravirgin olive oil until softened but not coloured. Add the rice and after 2 minutes pour in all the hot stock. Cover and place in the oven at 180° C until the stock is completely absorbed. Whilst the rice is cooking grease 6 timbale moulds with a little butter.
When the risotto is cooked fill the moulds and allow to stand for a couple of minutes. Invert on to 4 warmed serving plates and surround with the pigeon and mushroom sauce.