Name: Woodcock and Wild Mushroom Risotto
Prep time: 45 min
Cook time: 40 min
Total time: 1 h 25 min
Yield: 4-6
Cuisine: American Wild Game
Ingredients: 4 woodcock, cleaned and sectioned; 1.5 cups Arborio rice; 6 cups warm game stock; 8 oz mixed wild mushrooms, sliced; 1/2 cup white wine; 1 small onion, finely diced; 3 cloves garlic, minced; 4 tablespoons butter; 2 tablespoons olive oil; 1/2 cup Parmesan cheese, grated; 2 tablespoons fresh parsley, chopped; Salt and white pepper to taste

1Setup & Prepare

Cultural Context

This elegant preparation marries the creamy comfort of Northern Italian risotto with the sophisticated flavors of America's finest game bird. The technique showcases how classical European cooking methods can be adapted to highlight local ingredients, creating dishes that honor both traditions while producing something entirely new and wonderful.

3Cooking Instructions

Stock Preparation: Keep game stock warm in separate pot throughout cooking process.
Woodcock Preparation: Season woodcock pieces and sear in olive oil over medium-high heat until browned but still pink, about 3 minutes per side. Remove and keep warm.
Mushroom Cooking: In same pan, sauté mushrooms until golden and liquid evaporates, about 6 minutes. Remove and set aside.
Soffritto: Add 2 tablespoons butter to pan. Sauté onion until translucent, about 5 minutes. Add garlic and cook 1 minute more.
Rice Toasting: Add rice, stirring to coat with butter. Toast until edges become translucent, about 2 minutes.
Wine Addition: Add wine, stirring until completely absorbed.
Risotto Technique: Add warm stock one ladle at a time, stirring constantly. Each addition should be absorbed before adding the next. Continue for 18-22 minutes until rice is creamy but retains slight bite.
Finishing: Fold in seared woodcock, mushrooms, remaining butter, and Parmesan. Season with salt, pepper, and parsley.
Service: Serve immediately in warm bowls while rice is at perfect consistency.

4Chef's Notes & Pairings

Chef's Notes

Constant stirring is essential for proper risotto texture
Don't overcook the woodcock - it finishes cooking in the hot rice
Serve immediately - risotto waits for no one

Wine Pairing

A medium-bodied Barolo or Brunello di Montalcino provides the earthy complexity to complement both the woodcock and wild mushrooms.

Nutrition Facts

Per serving: 485 calories, 24g protein, 16g fat, 58g carbohydrates. Elegant comfort food with game bird luxury.

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