How to cook risotto with pigeon sauce, a recipe that includes pairing with dried porcini mushrooms, all the necessary ingredients and methods of preparation, up to cooking and seasoning before serving on the table.
Ingredients for 4 people
- Rice gr 300
- A pigeon
- Dried porcini mushrooms 20 g
- Half onion
- One liter of broth
- White wine
- Butter gr 50
- Grated Parmesan
- Olive oil
- Salt and pepper
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How to make pigeon ragout risotto
In a saucepan, cook the finely chopped onion in 4 tablespoons of oil and half the butter.
Then add the pigeon cut into quarters.
Salt and pepper and brown it well, then pour in the wine.
When it has evaporated, pour a ladle of broth and cook the pigeon.
Bone it carefully and put the meatballs back in the pan.
Also add the soaked and chopped mushrooms.
Add the rice and cook it with the boiling broth.
Finally add the remaining butter and a couple of spoonfuls of cheese.
