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

Name: Risotto of Rievaulx Red-Legged Partridge with Penny Bun Mushrooms, Wilted ‘Matador’ Garden Spinach and Doddington’s Cheese and Thyme Wafer
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: Main course - Serves two
Ingredients: 4 breasts of red-legged partridge, skin off, 1cm dice; 600 ml good game stock; 5 ml white truffle oil; rapeseed oil for frying; a pinch of thyme, chopped; 300 g arborio risotto rice; 100 g matador spinach, roughly chopped; 50 g penny bun mushrooms, cleaned; 100 g Doddington’s cheese, grated; 50 ml whipping cream; 50 g unsalted butter; 1 shallot peeled and finely chopped; a splash of Fino sherry

Preparation info

Main course - Serves
two

Difficulty
Medium
Ready in
35 min

Appears in

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

Main course
Gluten-free

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