Pot Roasted pigeons and Harrietville Raspberry Risotto

Created by Patrizia Simone in Bright

Serves 6

Ingredients

2 size eight pigeon
1 Italian sausage
1 small piece of pancetta
30 ml olive oil
1 litre of light brown stock
10 grams shallots, chopped
1 bunch of herbs (fennel, rosemary and sage)
salt and pepper

Method

Cut the pigeons into 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

1 punnet of raspberries
10 grams sugar
50 ml of olive oil
250 grams of arborio rice
1 1/2 litres of chicken stock
10 grams shallots, chopped

Method

Put raspberries out on a plate, pick clean and cover with sugar till juice comes out

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.

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.