Chop a tablespoon of thyme and sprinkle over guinea fowl. Season with salt and pepper.
breast of guinea fowl
280g mixed wild mushrooms
Few thyme sprigs
4 boneless guinea fowl breasts
35g unsalted butter
2tbsp olive oil
75g piece of bacon (or lardon)
1 garlic clove
1l chicken stock
300g Arborio rice
100ml dry white wine
30g Parmesan cheese
Small bunch of flat-leaf parsley
In a ovenproof frying pan, melt 15g of butter with a tablespoon of olive oil. Fry the breasts, skin side down until brown. Turn over and transfer the pan to the oven to finish cooking for about 15-20 minutes.
To make the risotto, de-rind the bacon and cut into small piences.
Chop the onion and crush the garlic. Wipe clean the mushrooms and tear into bite-sized pieces. Heat the remaining olive oil in a saucepan and add the bacon. Cook until lightly browned, then add the onion. Cook over a low heat until the onion is very soft, then add the garlic and mushrooms and cook for a further two minutes.
Add the rice and stir until it is coated in oil and heated through.
Add the wine and simmer until it is absorbed. Add a ladleful of stock and stir until absorbed. Repeat until the stock has all been incorporated.
Beat in the remaining butter and grate in the Parmesan,. Meanwhile, finely chop enough parsley to give you three tablespoons.
Carve the guinea fowl breasts by cutting into three of four pieces on the diagonal. Stir three tablespoons of chopped parsley through the risotto and serve a small mound on each plate, topped with a guinea fowl breast.