Red Rice, Pheasant, Cherry Tomatoes, and Stracchino

Preparation	20’
Difficulty	Medium
Game	Pheasant
Calories	500 - 600
Activity	M 48’, F 67’
People	4
Wine pairing	Garda Colli Mantovani rosato DOC

Ingredients

N 2 pheasant breasts
G 320 red rice
G 150 cherry tomatoes
mL 600 game broth
G 50 stracchino cheese
G 50 extra virgin olive oil
N 1 carrot
N 1 celery stalk
N 2 shallots
Salt to taste

Kcal 536 *

*For every medium-low speed running activity (8Km/h), the AVERAGE calorie consumption is of approximately 8Kcal x Kg x height, considering an average female weight of 60 Kg and an average male weight of 80 Kg.

Preparation

Start by cutting the pheasant breasts into small cubes so that the meat cooks evenly and can easily be mixed with the rice.
In a large pan, heat the extra virgin olive oil and sauté the finely chopped carrot, shallots, and celery. Allow these ingredients to release their flavors and soften, creating a fragrant base for the rice and pheasant.
Once the vegetables are well sautéed, add the red rice and toast it for a couple of minutes.
Add the pheasant cubes and sear them in the same pan, ensuring they are sealed and take on flavor from the vegetable and rice mixture. When the meat has browned, pour in the game broth, which will add richness and depth to the dish. Reduce the heat and allow the rice to cook, adding more broth if necessary, until the rice is cooked al dente.
Meanwhile, cut the cherry tomatoes into quarters. Add them to the rice halfway through the cooking process. Once the skins of the tomatoes begin to peel off, gently remove them.
When the risotto is ready, plate the rice. Top each serving with a generous spoonful of stracchino cheese, which will melt gently with the heat of the risotto.

Red Rice, Pheasant, Cherry Tomatoes, and Stracchino

Ingredients

Preparation

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