| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Vegetables, Grains |
|
|
1 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Chicken broth |
| 1 |
pn |
Saffron threads |
| 1 2/3 |
tb |
Extra-virgin olive oil |
| 1/4 |
c |
Onion; cut into 1/8-inch dice |
| 1/2 |
c |
Arborio rice |
| 3 |
fl |
Dry white wine |
| 1 |
tb |
Parmesan cheese; grated |
| 4 |
|
Pheasant breast; skinless |
| 2 |
tb |
Vegetable oil |
|
|
Kosher salt; to taste |
|
|
Black pepper; to taste |
| 2 |
|
Tomatoes; peeled, seeded, chopped |
| 1 |
|
Black truffle essence; minced, optional |
| 2 |
fl |
Unsalted butter; optional, room temp |
INSTRUCTIONS
http://www.digitalchef.com/kitchen/channels/recipes/
This recipe is full of exciting flavors and sensuous textures while
maintaining good nutritional balance. The preparation method is a lean one:
grilling does not add any fat, and your guests will be doubly impressed
that you are willing to stand outside on a cold winter day to cook the
pheasant! If fresh asparagus is available, serve it steamed with this dish.
Wine Suggestion: Chateau Calon-Segur "3=E8me Grande Cru Class.," 1989,
Saint-Estephe, Bordeaux, France.
Estimated Time: 60 min
1 Prepare a grill and preheat the oven to 325°F (165°C). Heat 3/4 of a cup
of the stock in a small saucepan over low heat and add the saffron.
2 Allow the saffron to steep until the liquid is a deep golden color.
Remove from heat.
3 Heat a 1/2 teaspoon olive oil in a small saut. pan over medium-low heat
and add the onion. Saut. the onion until it is translucent, about 3
minutes, then add the rice and stir until the rice is coated evenly with
the oil. Add the saffron-infused stock and wine. Bring the liquid to a
simmer, cover, and remove from the heat. Let sit until the rice has
absorbed the liquid (about 15 minutes), then spread it in an even layer on
a baking sheet.
4 Sprinkle the cheese evenly over the top of the rice. Cover loosely with
plastic wrap and refrigerate.
5 Brush the pheasant breasts lightly with vegetable oil and season with
salt and pepper. Over medium coals, grill the pheasant 2 1/2 to 3 minutes
on each side. Transfer the pheasant to a baking sheet and place in 200°F
(93.3°C) oven while completing the recipe.
6 Place the partially cooked rice in a shallow saucepan with a little
additional stock (just enough to moisten) and simmer 3 to 4 minutes,
stirring constantly, until the rice has absorbed all the liquid. It should
be hot and have a creamy texture, but still be slightly chewy.
7 Heat the rest of the olive oil in a large saut. pan and add the chopped
tomatoes. Season with salt and pepper to taste and saut. until hot.
8 Spoon the saffron risotto along the lower left-hand border of each plate.
Spoon the tomatoes in the center alongside the risotto. Top the tomatoes
with a pheasant breast.
9 For a more decadent dish, combine some minced black truffle with softened
butter and salt and pepper, to taste. Top each breast with 1 tablespoon.
Posted to recipelu-digest by LSHW <shusky@erols.com> on Feb 15, 1998
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