Risotto with baked guinea fowl and green vegetables
6 servings
150 minutes
Risotto with roasted guinea fowl and green vegetables is a true embodiment of Italian culinary mastery. This dish combines the tender meat of roasted guinea fowl infused with the aromas of spices and olive oil with rich, velvety risotto. Light notes of white wine harmoniously complement the flavor, while green peas and broccoli add freshness and color. Such risotto not only satisfies hunger but also provides genuine gastronomic pleasure, making it perfect for a cozy family dinner or special occasion. Italians appreciate it for its balance of flavors and textures, and the history of this dish traces back to the traditions of the northern regions of the country where risotto is considered the king of the table. Topped with grated Parmesan, it becomes the pinnacle of flavor palette, revealing the depth of Mediterranean cuisine.
1
Rub the guinea fowl with salt and pepper, place it on a rack in a baking tray. Pour 1.5 cups of water into the tray, cover with foil, and bake in a preheated oven for 1 hour.
- Guinea fowl: 1 piece
- Salt: to taste
- Freshly ground black pepper: to taste
2
Brush the guinea fowl with olive oil, increase the oven temperature to 220°C, and roast for 10–15 minutes until golden brown. Let it cool and separate the meat from the bones.
- Extra virgin olive oil: to taste
3
Cut the guinea fowl meat into small pieces. Place the bones, shanks, wings, and neck in a pot, and add 2 liters of water. Bring to a boil, skim off the foam, add salt, and cook for 30 minutes. Strain the broth into a clean pot and keep it on low heat.
- Guinea fowl: 1 piece
- Salt: to taste
4
Pour boiling water over the peas for 5 minutes, then drain. Remove the stem from the broccoli, separate the head into florets, place in a saucepan with gently boiling water, cover and cook for 3 minutes. Drain in a colander.
- Frozen green peas: 150 g
- Broccoli cabbage: 1 piece
5
Finely chop the onion and garlic. In a large heavy-bottomed pot, sauté the onion and garlic in 3 tbsp of oil for 5 minutes. Add the rice and sauté for 2 minutes.
- White onion: 2 pieces
- Garlic: 4 cloves
- Extra virgin olive oil: to taste
- Rice: 400 g
6
Pour in the wine and stir to let it absorb. Add a ladle of broth and cook while stirring continuously until absorbed. Pour in another ladle, stirring constantly. Add the guinea fowl, then add half a ladle of broth at a time, stirring and waiting for the liquid to absorb each time.
- Dry white wine: 100 ml
- Guinea fowl: 1 piece
7
A couple of minutes before readiness, add peas and broccoli. Remove from heat, season with salt and pepper, pour in the last quarter of a ladle of broth, stir, and let sit for 5-7 minutes. Serve with parmesan.
- Frozen green peas: 150 g
- Broccoli cabbage: 1 piece
- Salt: to taste
- Freshly ground black pepper: to taste
- Grated Parmesan cheese: to taste