Patrizia Simone

Risotto of pot roasted pigeons and Harrietville rasberries

Ingredients

Pot Roasted Pigeon

1 size eight pigeon
1 Italian sausage
1 small piece of pancetta
2 tablespoons of olive oil
1 litre of light brown stock
1 tablespoon of 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 of arborio rice
1 _ litre of chicken stock
1 tablespoon of chopped shallots 1 punnet of raspberry macerate 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.