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Grilled Breast Of Pheasant With Pommes D'Amour And Saffron Rlsotto Recipe
|Chicken stock/Vegetable stock||1 1⁄2 Cup (24 tbs)|
|Saffron threads||1 Pinch|
|Extra virgin olive oil||3 1⁄2 Teaspoon (1/2 Teaspoon Plus 1 Tablespoon)|
|Onion||1⁄4 Cup (4 tbs), cut into 1/8 inch slice|
|Arborio rice||1⁄2 Cup (8 tbs)|
|Dry white wine||6 Tablespoon|
|Freshly grated parmesan cheese||1 Tablespoon|
|Pheasant breasts||4 , skinned|
|Vegetable oil||2 Tablespoon|
|Freshly ground pepper||To Taste|
|Kosher salt||To Taste|
|Tomatoes||2 , peeled, seeded, and chopped|
|Finely chopped truffle||1 , or minced (Fresh / Canned, Optional)|
|Unsalted butter||4 Tablespoon (At Room Temperature, Optional)|
Serving size: Complete recipe
Calories 7272 Calories from Fat 3618
% Daily Value*
Total Fat 403 g619.4%
Saturated Fat 126.2 g631.1%
Trans Fat 0 g
Cholesterol 2425.3 mg
Sodium 2817.5 mg117.4%
Total Carbohydrates 101 g33.7%
Dietary Fiber 4.1 g16.4%
Sugars 20.9 g
Protein 745 g1490.4%
Vitamin A 185.9% Vitamin C 342.7%
Calcium 62.3% Iron 217.5%
*Based on a 2000 Calorie diet
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.