Search
The Caterer

Risotto with grouse, mixed mushrooms, red wine sauce and mint

24 September 2007
Risotto with grouse, mixed mushrooms, red wine sauce and mint

Ingredients
(Serves four)

2 grouse
Vegetable oil (to cover grouse legs)
3 garlic cloves
Thyme (small handful)
Salt

For the mixed mushrooms 200g mixed mushrooms (girolle, chanterelle, trompette de la mort)
40-50ml olive oil
1 clove garlic, chopped
Pinch chopped parsley
Salt

For the red wine sauce
1 litre red wine (Barolo)
500ml port
4 sliced shallots
Salt
40g butter to finish the sauce

For the risotto 1tbs finely diced onion
280g carnaroli rice
200ml red wine
1.5 litres light chicken stock
100g butter
50g acid butter (reduction of 1 onion, 1 glass white wine, 1 glass white wine vinegar: montée with 250g of butter)
50g Parmesan
5 leaves mint, julienned

Method

Remove the legs and breast from the grouse and place the legs in a saucepan. Cover with vegetable oil. Add salt, thyme and three garlic cloves, and simmer for about one hour. When the legs are tender remove the meat from the bone and put to one side.

Clean the mushrooms, slice and sauté them in olive oil with the chopped garlic and parsley. Season.

Place the red wine, port and shallots in saucepan and reduce to a concentrated glaze. Season.

Pan-fry the grouse breast in oil, season and set aside to rest.

Sweat the onions in a little oil, then add the rice. Once heated through, add the red wine and allow to evaporate. At this point we set a timer for 13 minutes, and keep adding the chicken stock. At the four-minute mark, we add the mixed mushrooms and the grouse leg meat. Once the risotto is cooked, remove it from the heat. Add the butter, acid butter, Parmesan and the mint. In the meantime, reheat and then slice the grouse breast ready to serve.

To serve, montée the red wine sauce with a bit of butter. Check the risotto seasoning and then pour on to a flat plate. Place the sliced grouse breast on top and finish off with a drizzle of the red wine sauce.

Marco Torri, head chef, Ristorante Semplice, Mayfair, London

Menuwatch: Semplice, London >>

The Caterer Breakfast Briefing Email

Start the working day with The Caterer’s free breakfast briefing email

Sign Up and manage your preferences below

Thank you

You have successfully signed up for the Caterer Breakfast Briefing Email and will hear from us soon!

Jacobs Media Group is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

The highest official awards for UK businesses since being established by royal warrant in 1965. Read more.

close

Ad Blocker detected

We have noticed you are using an adblocker and – although we support freedom of choice – we would like to ask you to enable ads on our site. They are an important revenue source which supports free access of our website's content, especially during the COVID-19 crisis.