INGREDIENTS

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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