Grilled Breast Of Pheasant With Pommes D'Amour And Saffron Rlsotto Recipe
Ingredients
| 1 to 1 1/2 cups chicken or Vegetable stock | ||
| Pinch saffron threads | ||
| 1/2 teaspoon plus | ||
| Extra virgin olive oil | 1 Tablespoon | |
| 1/4 cup onion, cut into 1/8-inch dice | ||
| Arborio rice | 1/2 Cup (16 tbs) | |
| Dry white wine | 6 Tablespoon | |
| Parmesan cheese | 1 Tablespoon, grated | |
| 4 pheasant breasts, skinned | ||
| Vegetable oil | 2 Tablespoon | |
| Kosher salt and freshly ground pepper to taste | ||
| 2 tomatoes, peeled, seeded, and chopped | ||
| Truffle | 1 , canned (Optional Garnish) | |
| 4 tablespoons unsalted butter at room temperature | ||
| Ground pepper | 1 To taste (Optional Garnish) | |
| Salt | To Taste | |
Directions
Prepare a grill and preheat the oven to 325°F.
Heat 3/4 cup of the stock in a small saucepan over low heat and add the saffron.
Allow the saffron to steep until the liquid is a deep golden color.
Remove from heat.
Heat the 1/2 teaspoon olive oil in a small saute pan over medium-low heat and add the onion.
Saute 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.
Sprinkle the cheese evenly over the top of the rice.
Cover loosely with plastic wrap and refrigerate.
Brush the pheasant breasts lightly with vegetable oil and season with salt and pepper.
Over medium coals, grill the pheasant for 2 1/2 to 3 minutes on each side.
Transfer the pheasant to a baking sheet and place in a 200°F oven while completing the recipe.
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.
Heat the 1 tablespoon olive oil in a large saute pan and add the chopped tomatoes.
Season with salt and pepper to taste and saute until hot.
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.
For a more decadent dish, combine the minced black truffle with butter and salt and pepper, to taste.
Top each breast with 1 tablespoon.
Heat 3/4 cup of the stock in a small saucepan over low heat and add the saffron.
Allow the saffron to steep until the liquid is a deep golden color.
Remove from heat.
Heat the 1/2 teaspoon olive oil in a small saute pan over medium-low heat and add the onion.
Saute 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.
Sprinkle the cheese evenly over the top of the rice.
Cover loosely with plastic wrap and refrigerate.
Brush the pheasant breasts lightly with vegetable oil and season with salt and pepper.
Over medium coals, grill the pheasant for 2 1/2 to 3 minutes on each side.
Transfer the pheasant to a baking sheet and place in a 200°F oven while completing the recipe.
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.
Heat the 1 tablespoon olive oil in a large saute pan and add the chopped tomatoes.
Season with salt and pepper to taste and saute until hot.
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.
For a more decadent dish, combine the minced black truffle with butter and salt and pepper, to taste.
Top each breast with 1 tablespoon.
Chef
