Smoked Guinea Fowl on Charred Corn Risotto with Fermented and Pickled Garlic Buds
Ingredients: guinea fowl, sweet corn, risotto rice, shallots, butter · 60 min cook time · 650kcal · $28.50
Ingredients
1whole guinea fowl, 1can sweet corn, 250g risotto rice, 2pieces shallots, 50g butter, 150ml white wine, 60g pecorino, 50g wild garlic pellets
Instructions
1. Take the legs off the guinea fowl and roast them on a tray with leeks and herbs in the oven. Hack the carcass and combine with celery, carrot, garlic, bay leaves, peppercorns, onion, and water in an instant pot to pressure cook for 45 minutes for stock.
2. Open and drain a tin of sweet corn, then char it in a pan.
3. Pick meat off the roasted guinea fowl legs, chop, mix with fresh herbs, wine reduction, and season to create bonbons. Chill briefly before breading and pan-frying.
4. Sweat shallots in butter and oil, add garlic, herbs, and bay leaves. Add risotto rice and toast, pour in white wine and reduce by half, then gradually add the guinea fowl stock.
5. Pan-fry guinea fowl breasts skin-side down until cooked through.
6. Finish the risotto by stirring through the corn, wild garlic, and pecorino. Season to taste.
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