Method
Ingredients
Ingredients
Risotto
- 600g Tilda Arborio Risotto Rice
- 6 large shallots
- 6 cloves of garlic
- 1 litre mushroom stock (you may not need all of this)
- 200g parmesan cheese
- 1/2 bottle of white wine
- 1/4 bunch of rubbed thyme
- 200ml cream
- 250g wild mushroom duxelle
Pane
- 500g panko breadcrumbs
- 8 whole eggs
- 1/4 pint of milk, mixed with the 8 whole eggs
- Seasoned flour
Sweet Potato Cream
- 500g sweet potatoes
- 600ml whipping cream
- 1/2 bulb of garlic
- Seasoning
Guinea Fowl
- 5 whole guinea fowl crowns, breasts on the crown and leg meat confited and formed into a rillette
- 4 large shallots
- 1 whole bulb of garlic
- A bunch of fresh thyme
- A bunch of fresh rosemary
To Serve
- 1 pint chicken stock reduction
Method
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Finely dice the shallots and garlic.
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Sweat the shallots down in butter, without colouring, and then add the rice and herbs and stir continuously.
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Add the white wine and reduce until all liquid has gone.
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Cover with half the stock and the cream.
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When the rice is cooked and liquid reduced, add the Parmesan cheese and spread onto a thin tray to cool.
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Ball the mushroom duxelle into ½ golf ball sized pieces.
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When rice is cold mould it around the mushroom ball and place in fridge to chill.
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Ball the rillette leg meat into the same size as the mushroom balls and place in the fridge to chill.
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Set up three trays, one with seasoned flour, the second with beaten eggs and milk and the third with the panko breadcrumbs.
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To start, roll the risotto balls in flour then in egg wash, then roll into the breadcrumbs. Then back into egg wash then breadcrumbs again. This will give a great crust.
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Place the balls onto a tray and place in the fridge.
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Peel the sweet potatoes, cut into even shapes and place into a pan.
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Cover with cream and water, and then add the garlic.
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Boil until the potatoes are soft. Drain and keep the liquid.
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Blend the cooked potatoes in a food processor and season.
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Add a little liquid if needed and then place to one side until needed.
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Roast, in a preheated oven at 180°C/Gas Mark 6, the guinea fowl with the herbs, shallots and garlic for 20 minutes.
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When cooked turn on its breast to rest in a warm place for least 10 minutes.
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Deep fry the risotto balls in oil heated to 180°C until golden brown, then place in the oven until heated right though. Place on kitchen paper to drain away any excess oil.
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Place a drag of the potato cream onto a warm plate and place a guinea fowl breast next to this.
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Finally place a risotto ball on top of the sweet potato cream and serve with warmed chicken jus in a jug.
