Risotto of Rievaulx Red-Legged Partridge with Penny Bun Mushrooms, Wilted ‘Matador’ Garden Spinach and Doddington’s Cheese and Thyme Wafer

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Preparation info

  • Main course - Serves

    two

    • Difficulty

      Medium

    • Ready in

      35 min

Appears in

Loose Birds & Game

Loose Birds & Game

By Andrew Pern

Published 2010

  • About

THE PARTRIDGE AND PENNY BUN MUSHROOMS ARE A BEAUTIFUL COMBINATION. THESE FUNGI HAVE A SIMILAR TEXTURE TO PARTRIDGE AND ARE QUITE ‘MEATY’. THE VIBRANT SPINACH GIVES THE ‘POPEYE’ FEEL-GOOD FACTOR, AND THE CRISP CHEESE WAFER IS IDEAL FOR DUNKING INTO THE CREAMY RISOTTO.

Ingredients

  • 4 breasts of red-legged partridge, skin off, 1cm dice
  • rapeseed oil for frying
  • 1 shallot peeled and finely chopped
  • 300 g arborio risotto rice
  • 600 ml good game stock
  • a splash of Fino sherry
  • 50 g penny bun mushrooms, cleaned
  • 100 g Doddington’s cheese, grated
  • 100 g matador spinach, roughly chopped
  • 50 ml whipping cream
  • 50 g unsalted butter
  • seasoning

    Method

    In a heavy-bottomed pan, shallow-fry the diced partridge in a little oil to lightly colour for only 2 to 3 minutes, add the shallot and sweat without colouring. Add the rice, stir briefly again, add 500 ml game stock bit by bit, stirring all the time, so it doesn’t stick until most of the stock has evaporated and the rice is nearly cooked.

    Add a splash of sherry, the mushrooms, and the cheese. Check the consistency and seasoning. The rice should be ‘al dente’ (firm to the bite), stir in the spinach, cream and butter.

    To Make the Wafers

    Take the cheese and mix with the chopped thyme. Place four 8 cm pastry rings onto a baking sheet covered with greaseproof paper. Sprinkle the mix into the centre of the rings, then bake in a medium to hot oven for 3 to 4 minutes, or grill until golden brown. Remove from the heat and allow to cool and crisp.

    To serve, spoon the risotto into warm bowls, drizzle with a little white truffle oil and place a cheese and thyme wafer on the top.