Photo: Mike Kenneally
Wood pigeon and pancetta risotto with black truffle and parmesan shavings
27 ingredients
1 hr + 2 hr
Serves 4
openrecipes
Estimated Nutrition (whole recipe, rough)
855
Calories
50g
Protein
37g
Fat
76g
Carbs
Counts 17 of 20 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 17 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Fennel | 1/2 bulb (87g) | 27 |
| Carrot | 1 medium (61g) | 25 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Celery | 1 stalk (40g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Wood | not in our table | 0 |
| Seed | not in our table | 0 |
| Truffle | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 wood pigeons
- sea salt and crushed black pepper
- 2 tsp Dijon mustard
- pinch fennel seeds
- 2 sprigs thyme
- 3 juniper berries
- 2 garlic
- 1 bay leaf
- 30g/1oz butter
- 2 tbsp vegetable oil
- 1 celery
- 1 carrot
- 2 shallots
- 200ml/7fl oz red wine
- 500ml/18fl oz game stock
- 500ml/18fl oz chicken stock
- 50g/1¾oz diced pancetta
- 25g/1oz butter
- 1 medium shallot
- 250g/9oz Arborio rice
- 100g/3½oz parmesan
- 150ml/5fl oz stock
- splash reserved red wine
- 30g/1oz cold butter
- sea salt and freshly ground black pepper
- 1 black truffle
- Cyprus salt, or sea salt
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes