PHEASANT, PORCINI AND CAVOLO NERO RISOTTO SOUP
Knob of butter
1 leek, chopped
2 cloves garlic
Finely chopped sprigs of thyme
2 bay leaves
200g risotto rice
Handful of dried porcini (soaked in boiling water for 15mins)
Large glass (250ml) white wine
1 ltr stock (use reserved poaching liquid)
1 tbsp jarred porcini mushroom pasteSqueeze of honey
4-5 cavolo nero leaves, central stems removed & roughly chopped
Bunch of tarragon, chopped
25g grated parmesan, salt and pepper
For the poached pheasant:
2 pheasants (or small chicken)
1 leek, roughly chopped, 3 bay leaves
2 cloves garlic, half bunch of thyme
1 glass of white wine, 1 glass of water
- Put the pheasant into the chicken brick or casserole dish with all the other poaching ingredients. Place in a cold oven, turn the temperature to 180C/Gas 4 and cook for 1 hour. Don't worry if it's slightly underdone, as you are going to cook it again and you don't want it to be overcooked. Leave to cool in the liquid, then pull the meat from the bones and shred (if you're in a rush use washing-up gloves to protect your hands from the heat). Strain the liquid, discarding the solids, and top up with water or chicken stock to make 1 litre; set aside.
- Heat the butter in a pan over a medium heat and add the leek, garlic, thyme and bay leaves. Saute for about 5 minutes, then add the rice and stir to coat in the leek mixture. Add the porcini mushrooms and their soaking liquid, the wine and stock and bring to simmer.
- Simmer for 10-15 minutes, stirring occasionally, until the rice is cooked. Add the porcini mushroom paste, honey, cavolo nero and shredded pheasant, season with salt and pepper. Just before serving, stir through the tarragon and parmesan. We also like to add a drizzle of truffle oil sometimes - it's very good!