PARTNERS
Pheasant risotto
Ingredients
G 300 Carnaroli rice
G 200 pheasant breast
G 1100 vegetable broth
G 40 butter
G 30 white wine
G 20 parmesan cheese
N 1 orange
Rosemary to taste
Extra virgin olive oil to taste
Salt and black pepper to taste
Preparation
- Debone the pheasant and cut into cubes. Cook in a pan with extra virgin olive oil then, add the wine and simmer until evaporated.
- Add G 200 of vegetable broth, cover and let cook slowly for about 10′.
- Uncover and season with chopped rosemary and orange zest.
- Toast the rice and add broth little by little. At three quarters of cooking time add the pheasant combined with butter and parmesan. Serve hot, garnished with orange and rosemary.
Other
Wine CouplingGarda DOC Classico Rosso Superiore
Other Info Kcal 507* *For every medium-low speed running activity (8Km/h), the AVERAGE calorie consumption is of approximately 8Kcal x Kg x height, considering an average female weight of 60Kg and an average male weight of 80 Kg.
