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Grouse, wild mushroom, truffle and chive risotto
Serves 4 Starters and mains
Ingredients
- 2 grouse
- olive oil, for frying
- 60g butter
- 2.3 litres chicken stock
- 50g dried wild mushrooms
- 1⁄2 onion
- 1⁄2 celery stick
- 1 garlic clove
- 300g risotto rice
- 200g fresh wild mushrooms
- 30g Italian hard cheese, freshly grated
- handful chopped chives
- 1tsp truffle oil
Method
Remove the wishbones from the grouse and remove the legs to leave a crown.
Chop up the legs, season and fry in some oil and butter. Once coloured well, place in 300ml of stock and bring to the boil, then simmer, reducing slowly until it reaches a light coating consistency. This will be your jus to drizzle over the dish later.
Bring the rest of the stock to the boil and add the dried wild mushrooms and cook for around 10 minutes at a simmer until the mushrooms have rehydrated and are soft. Remove from the heat and leave the mushrooms in the stock until you are ready to use it. This is the stock for your rice. Finely chop the onion, celery and garlic and sweat them in a little oil until soft, then add the rice and cook for a further 5 minutes on a low heat, stirring so that the rice is coated in oil.
Strain the dried mushrooms out of the stock and discard them. Bring the stock to the boil, add a third of the stock to the rice and allow the rice to take up the liquid, stirring slowly. Once all the stock has been taken up, add another third to the rice and again allow the rice to take it up, stirring slowly. Add the last third to the rice and it should come together as a creamy consistency with the rice just cooked.
While the risotto is cooking,
season and pan-fry the grouse
crowns in a little butter and oil to
colour them well. Baste as they
fry to colour them, then place
in the oven for 8-10 minutes, at
180C/350F/ Gas 4, keeping them
pink. Once cooked, remove from
the oven and allow to rest for
around 6-8 minutes.
Melt a little butter in a pan and quickly cook the fresh mushrooms, then stir into the rice. Finally stir the cheese, chives and truffle oil into the rice carefully. Cut the breasts off the grouse crowns and place onto a clean cloth or kitchen paper to take up any excess juices. Place on top of the risotto before serving. Take the reduced stock with the legs, pass through a sieve to remove the legs and spoon a little of this jus over the grouse risotto.
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