Not many people would pair pigeon with vinegar, but it really works well
Ingredients (serves 1)
For the pigeon risotto –
100ml Pigeon Stock
2 tbsp olive oil
1 onion, finely chopped
330g vialone nano risotto rice
100ml dry white wine
1 tsp dried wild rosemary
75g butter, cubed
90g freshly grated Parmesan
Salt and freshly ground black pepper
(1). Pour the olive oil into a large, heavy-based pan over a medium-low heat. Add the onion and cook for 6 minutes or until completely soft but not coloured. Turn up the heat and stir in the rice. Cook, stirring, for a minute, then add the wine and let it bubble and evaporate.
(4). Add the dried rosemary and a ladleful of the pigeon stock and stir until the rice has almost completely absorbed the stock. Continue, adding the stock a ladleful at a time, until most of the stock is used and the rice is cooked but maintains a firm bite. This will take about 20 minutes. Turn down the heat if the risotto bubbles too vigorously or begins to stick to the pan. Add some of the remaining stock and stir until you have a wet, but not sloppy, risotto. Don’t worry if there is a little leftover stock.
(5). Turn off the heat and stir in the butter and Parmesan. Cover for a few minutes, then stir again and adjust the seasoning.
For the roasted pigeon with Balsamic –
2 pigeon breasts
salt and pepper to taste
1 clove of garlic
5 tbsp Balsamic Vinegar of Modena
(1). Pre-heat your oven to 200C/Gm8. Season the pigeon breasts with salt and pepper.
(2). Place an oven-proof pan over high heat (if you don’t have one seal the pigeon in a normal pan then transfer to a baking tray to put in oven). Once hot, sear the pigeon breast, skin side down then once the skin is golden, flip it over and let brown.
(2). In the meantime, add the garlic clove, so that they don’t burn during cooking, the sage and rosemary.
(3). Transfer your pigeon to the oven for 13 to 15 minutes, depending on the size of the breast.
(4). Once the breast is cooked, remove from oven and keep it warm while it rests.
(5). Remove the excess fat from the frying pan you sealed the pigeon breasts and return the pan to the heat, adding the balsamic vinegar. Reduce for 1 minute, then remove the pan from the heat and pass the sauce through a strainer, collecting the balsamic liquid in jug below.
Serve as pictured with the pigeon breast carved on top of the risotto, drizzled with the balsamic and topped with a few rocket leaves.