The story behind this is quite simple. You find yourself in a hall just outside the delightful rural township of Denbigh, about to cook “live” in front of ninety or so keen rural cooks, game keepers and countryside lovers. I now know true fear.
Anyway, saving my particular day – evening - was the National Game Keepers Association Welsh chairman David Pooler, who helped incredibly by talking about his shoot, the quarry and then demonstrating the ease (note: I said that) of plucking and skinning various game birds – a pheasant included. The idea was for David to prepare a Pheasant for me to cook. I needed something that would be reasonably quick and suit the mood a little. I thought that a Risotto might just work. Judging by the comments it worked reasonably well, and, as promised to one of the delightful members of the audience, here as is the recipe – and the method: refined just a little from the evening.
Anyway, saving my particular day – evening -
So…. Quick Shot Risotto.
320 grams of good quality (but reasonably fast cooking) Risotto Rice – Vialone or Arborio.
40 grams of butter
A glug or two of goodish Olive oil (certainly not your best dipping Sicilian!)
1 onion chopped fine
1 packet of dried Porcini Mushrooms (steeped in and reconstituted in a bowl of hot water to just cover for a minimum of twenty minutes (the longer the better): save the water ‘tis is a great liquor) – if you are lucky enough to have the real, fresh thing, about four mushrooms would do it, sliced.
1 clove of crushed Garlic.
1 pheasant jointed and the meat (breast and thigh) cut into strips.
400 ml of either Chicken stock (or beef/game for a robust flavour)
100 ml of Marsala (or red wine – a big one: Shiraz or its kin.)
1 dessert spoon of Mushroom Ketchup (Burgess’)
320 grams of good quality (but reasonably fast cooking) Risotto Rice – Vialone or Arborio.
40 grams of butter
A glug or two of goodish Olive oil (certainly not your best dipping Sicilian!)
1 onion chopped fine
1 packet of dried Porcini Mushrooms (steeped in and reconstituted in a bowl of hot water to just cover for a minimum of twenty minutes (the longer the better): save the water ‘tis is a great liquor) – if you are lucky enough to have the real, fresh thing, about four mushrooms would do it, sliced.
1 clove of crushed Garlic.
1 pheasant jointed and the meat (breast and thigh) cut into strips.
400 ml of either Chicken stock (or beef/game for a robust flavour)
100 ml of Marsala (or red wine – a big one: Shiraz or its kin.)
1 dessert spoon of Mushroom Ketchup (Burgess’)
Grated rind of half a lemon.
I also like to add half a dozen 10p sized slices of spicy Chorizo during the cooking (Carole hates it, so I hide them!) These secondary flavours seem to add depth to the dish. It is up to you: good with – good without.
Chopped fresh parsley and a couple of “torn” fresh Basil leaves just at the point of serving, a sprig of fresh Thyme leaves – not the wood! – during the cooking.
NB. As an option, you might want to pop in a palm-full of Pine nuts.
Seasoning – be careful here, as the stock and the Ketchup might be sufficient. Try first, then adjust accordingly.
I also like to add half a dozen 10p sized slices of spicy Chorizo during the cooking (Carole hates it, so I hide them!) These secondary flavours seem to add depth to the dish. It is up to you: good with – good without.
Chopped fresh parsley and a couple of “torn” fresh Basil leaves just at the point of serving, a sprig of fresh Thyme leaves – not the wood! – during the cooking.
NB. As an option, you might want to pop in a palm-
Seasoning – be careful here, as the stock and the Ketchup might be sufficient. Try first, then adjust accordingly.
Method to the madness.
Step 1. In a large Pan – a paella pan is perfect, but a large (12in.) Frying pan will be fine – place the butter and melt over a medium heat – Elec. 4 – so that it is just about to foam, add the oil and then the onion. Cook the onion over this heat until soft.
Step 2. Now add the rice and crushed garlic, agitate and coat with the butter and oil mixture until it is glossy.
Cooking note:
It is important during the entire cooking process to keep this baby moving. The idea of this dish is that the rice absorbs all the juices and flavours. I call it a Big Cuddle of flavour. So in with that spoon keep the rice turning in the pan and the liquids going in to maintain moisture - that seems to be the secret.
Step 3. Now add the Pheasant strips and stir this in with the rice and onion mix then very gradually add about 200 ml of the stock stirring all the while.
Step 3a. Once this first batch of stock has been absorbed add a further 100 ml and a good glug of Marsala. Keep cooking and stirring and if necessary, lower the heat a tad; so as to ensure that the rice cooks through evenly. Some more glugs of Marsala? Why not. Sooner or later the stock will probably run out. And if the mixture looks as though it might dry out, just add a little more booze and a little stock.
Step 4. Add the mushrooms about half way through the cooking process.
Step 5. Check the rice periodically and as the cooking nears its end add the petit pois and the grated lemon rind.
Step 6. Adjust the seasoning, check to see that the liquid has been all but absorbed and that the rice is soft – well soft but firm really; Al dente. Just as you are about to serve toss in some chopped fresh flat parsley leaves (a handful) and two or three torn basil leaves.
Cooking Note.
Never hurry a risotto. The rice will have its own timing and will get there in the end, just keep adding the liquid and wait until everything is moist and, well, cuddly. Oh! Try and pick out the shard of garlic. It is always like Gastro Russian Roulette, seeing who unexpectedly gets the clove.
Serving
When I have dished up and about to serve to table, I will just give a quick squeeze of lemon on each setting. This seems to wake the dish up and give “zing”. Again this is entirely optional.
That’s about it.
Step 2. Now add the rice and crushed garlic, agitate and coat with the butter and oil mixture until it is glossy.
Cooking note:
It is important during the entire cooking process to keep this baby moving. The idea of this dish is that the rice absorbs all the juices and flavours. I call it a Big Cuddle of flavour. So in with that spoon keep the rice turning in the pan and the liquids going in to maintain moisture -
Step 3. Now add the Pheasant strips and stir this in with the rice and onion mix then very gradually add about 200 ml of the stock stirring all the while.
Step 3a. Once this first batch of stock has been absorbed add a further 100 ml and a good glug of Marsala. Keep cooking and stirring and if necessary, lower the heat a tad; so as to ensure that the rice cooks through evenly. Some more glugs of Marsala? Why not. Sooner or later the stock will probably run out. And if the mixture looks as though it might dry out, just add a little more booze and a little stock.
Step 4. Add the mushrooms about half way through the cooking process.
Step 5. Check the rice periodically and as the cooking nears its end add the petit pois and the grated lemon rind.
Step 6. Adjust the seasoning, check to see that the liquid has been all but absorbed and that the rice is soft – well soft but firm really; Al dente. Just as you are about to serve toss in some chopped fresh flat parsley leaves (a handful) and two or three torn basil leaves.
Cooking Note.
Never hurry a risotto. The rice will have its own timing and will get there in the end, just keep adding the liquid and wait until everything is moist and, well, cuddly. Oh! Try and pick out the shard of garlic. It is always like Gastro Russian Roulette, seeing who unexpectedly gets the clove.
Serving
When I have dished up and about to serve to table, I will just give a quick squeeze of lemon on each setting. This seems to wake the dish up and give “zing”. Again this is entirely optional.
That’s about it.
