Pheasant risotto with chorizo

Bodegas Riojanas


3 pheasant breasts cut into 1-2 cm chunks
30ml concentrated chicken stock
1 medium onion, finely diced
3 cloves garlic, crushed
250g chestnut mushrooms, diced
1tbs smoked paprika powder
180g chorizo cut into 1cm dice
1 150g can sweetcorn
260g risotto rice 260gm
12 baby plum tomatoes
75g parmesan cheese, grated
80g unsalted butter
2tbs balsamic vinegar
60-80g fresh rocket


Serves 4

Dissolve the stock in 600ml of boiling water. 

Heat a large oven proof dish in the oven at 200˚C.

Slowly melt 2tbs of olive oil and half the butter in a large frying pan, then add the onion, garlic and mushrooms.
Gently fry until the onion begins to go golden and soft, then stir in the paprika.

Add the pheasant and gently cook, sealing the chunks, then repeat with the chorizo, continually stirring and turning the meat over to seal it.
Total cooking time about 15 minutes.

Add the sweetcorn and reheat the stock for about 30 seconds in a microwave to bring back up to boiling.

Pour the contents of the frying pan into the hot oven proof dish. Stir in the risotto rice well and pour in the stock. Cover with silver foil and put back into the oven for 30-35 minutes, adding the tomatoes after 10 minutes.

After a further 15 minutes stir in the remaining butter and the parmesan cheese and return to the oven. After 5 minutes check to see if the liquid has nearly been absorbed.

Combine the balsamic vinegar with 3tsb of olive oil and dress the rocket. Serve onto plates and enjoy. 

Suggested wine Monte Real Gran Reserva Rioja D.O. Ca or Monte Real Reserva Rioja D.O. Ca