Partridge risotto

Partridge risotto

Tingulet od jarebice

By
From
Dalmatia
Serves
4

This is a great risotto. The tangy, game flavour of partridge and the sweetness of the prunes give this dish a special balance. Tingulet, as we call it, can be made with any kind of feathered game. If you can’t find game birds, you can make it with duck or chicken, which will work just as well.

Ingredients

Quantity Ingredient
2 partidges, each 500 grams
100ml extra virgin olive oil
2 garlic cloves, chopped
1 brown onion, finely chopped
185 grams risotto rice, arborio or carnaroli
100ml red wine
100 grams prunes
600ml hot chicken stock
50 grams grated parmesan
50 grams butter
sea salt
freshly ground black pepper
2 tablespoons fresh flat-leaf parsley, chopped

Method

  1. Cut the partridges into 3 cm pieces with kitchen scissors then season well with salt and pepper.
  2. In a heavy-based saucepan over high heat, cook the partridge in the olive oil until golden brown on both sides. Remove the partridge from the pan, add the garlic and sauté it for just a few seconds – don’t let it colour. Add the onion (this will stop the garlic from burning) and sauté on medium– low heat until translucent. Add the rice and sauté for a couple of minutes, until it has a nice nutty aroma. Add the wine and stir until it is completely absorbed into the rice.
  3. Return the partridge to the pan along with the prunes. Add enough hot chicken stock to just cover the rice and partridge and stir gently. Keep adding the stock, after each ladleful has been absorbed, until the rice is cooked, about 16 minutes. Finally, adjust the seasoning and add the parmesan and butter. Stir until you have a creamy consistency, garnish with the parsley, if using, and serve.
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