| 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 <[email protected]> on Feb 15, 1998
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