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PAN-FRIED BREAST OF GUINEA FOWL WITH MOREL AND BACON RISOTTO
30g dried morels
Few thyme sprigs
35g unsalted butter
2 tbsp olive oil
75g piece of bacon
1 garlic clove
4 boneless guinea fowl breasts, with skin
250g mixed wild mushrooms, including morels if possible
1 litre good quality chicken or veal stock
300g Arborio rice
100ml dry white wine
30g Parmesan cheese
Small bunch of ﬂ at-leaf parsley
Salt and freshly ground black pepper
1. Heat the oven to 170ºC/gas mark 3.
3. Finely chop enough thyme leaves to give you 1 tbsp, sprinkle all over the guinea fowl breasts and season with salt and pepper. In a large ovenproof frying pan, melt 15g of the butter with 1 tbsp of the olive oil. Over a low to medium heat, fry the breasts skin side down until golden brown, about 5 minutes. Turn the breasts over and transfer the pan to the oven to ﬁ nish cooking for about 15–20 minutes, while you are making the risotto. Once cooked, the guinea fowl can be set aside to rest while the risotto is ﬁ nished.
4.To make the risotto, derind the bacon and cut into small dice. Halve, peel and ﬁnely chop the onion and peel and crush the garlic. Wipe clean the wild mushrooms and tear into bite-sized pieces. Heat the remaining olive oil in a large saucepan and add the bacon. Cook until lightly browning, then add the onion. Cook over a low heat until the onion is very soft, then add the garlic and fresh mushrooms and cook for a further 2 minutes.
5.Heat the stock in a separate pan. Strain the soaking liquor from the morels into the pan. Roughly chop the soaked morels.
6. Add the rice to the onion and mushrooms and stir until the rice is coated in oil and heated through. Add the wine and simmer until it is absorbed. Add the morels and a ladleful of stock, and stir until it has been absorbed into the rice. Repeat until the stock has all been incorporated. This should take about 25 minutes. The risotto is cooked when the grains are al dente and the mixture is still sloppy, rather than dry or stiff. Add more stock or some hot water if necessary.
7. Adjust the seasoning and then beat in the remaining butter and grate in the Parmesan. Stir well, cover with a lid and leave to stand for 5 minutes. Meanwhile, ﬁ nely chop enough parsley to give you 3 tbsp.
8. Carve the guinea fowl breasts by cutting into 3 or 4 pieces on the diagonal. Stir the parsley through the risotto and serve a small mound on each plate, topped with a guinea fowl breast. Sautéed morels would be a lovely extravagant garnish.
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