CATEGORY |
CUISINE |
TAG |
YIELD |
Meats, Dairy, Vegetables, Grains |
|
|
1 |
Servings |
INGREDIENTS
1 1/2 |
c |
Chicken broth |
1 |
pn |
Saffron threads |
1 2/3 |
T |
Extra-virgin olive oil |
1/4 |
c |
Onion, cut into 1/8-inch |
|
|
dice |
1/2 |
c |
Arborio rice |
3 |
|
Dry white wine |
1 |
T |
Parmesan cheese, grated |
4 |
|
Pheasant breast, skinless |
2 |
T |
Vegetable oil |
|
|
Kosher salt, to taste |
|
|
Black pepper, to taste |
2 |
|
Tomatoes, peeled seeded |
|
|
chopped |
1 |
|
Black truffle essence |
|
|
minced optional |
2 |
|
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 325øF (165øC). 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 200øF (93.3øC)
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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