Grouse risotto with wild mushrooms and cavolo nero

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.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Grouse
Servings 4 people


  • 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


  • 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.
Keyword Grouse, Risotto