Grouse risotto with wild mushrooms and cavolo nero
Rachel Green shares her favourite risotto recipe, impressive enough for when friends come over, and quick enough for a midweek dinner.
Ingredients
- 6 Grouse breasts
- 1.5 Litre Rich chicken stock
- 50 g Dried Porcini mushrooms
- 1 Medium onion finely chopped
- 1 sprig Fresh thyme leaves removed
- 2 Garlic cloves finely chopped
- 200 g Assorted wild mushrooms roughly chopped
- 300 g Arborio rice
- 100 ml White wine
- 150 g Cavolo nero or kale
- 50 g Pecorino/Parmesan cheese grated
- 2 tsp White truffle oil
- 1 tbsp Double cream
- 1/2 Lemon
- 25 g Butter
- Olive oil
- Salt and pepper
Instructions
- Firstly, heat up the stock over medium heat. When boiling, add the dried Porcini mushrooms.
- Remove from the heat and allow the mushroom to hydrate. Remove the mushrooms from the stock and set aside.
- Cook the cavolo nero (or kale) in boiling, salted water for 1-1½ minutes, then plunge into a cold-water bath.
- To make the risotto, heat a little oil and 50g of butter in a saucepan.
- Sauté the onion and thyme over low heat for five minutes until the onion turns soft and translucent.
- Add the garlic, wild mushrooms, and the Porcini mushrooms and cook for five more minutes..
- Add the rice, turning to coat well. Cook for another two minutes adding a little more oil if necessary. Season with a little salt.
- Pour in the wine and simmer until the liquid has almost evaporated.
- Then, add a ladle of the hot stock. Cook, stirring continuously until the stock has been absorbed.
- Continue adding the stock, one ladle at a time, until the rice grains are plump and creamy – around 15-20 minutes,
- Add the greens towards the end of the cooking time.
- Season and pan-fry the grouse breasts in butter and olive oil for a couple of minutes on each side, so they are still pink inside. Remove from the pan and allow to rest.
- Stir in 25g of butter, 50g of grated Pecorino/Parmesan, a little black pepper, truffle oil and cream into the risotto.
- Squeeze in some lemon juice to taste, stirring gently. Check the flavour and season if needed.
- To serve, divide the risotto between four plates or large bowls, top with slices of grouse breast, a sprinkle of grated Parmesan/Pecorino and some freshly ground black pepper.
