Family Best Time >> Food

Small poultry ragout with sweet cider and pears, on Emmental cheese and hazelnut risotto


Ingredients:4 people
  • guinea fowl breasts
    170 g
  • chicken supreme
    170 g
  • Turkey meat
    170 g
  • packam pears
    2
  • calvados
    4 cl
  • sweet cider
    15 cl
  • Heavy cream
    3 tablespoons
  • diced tomatoes
    150 g
  • chives
    1/2 bunch
  • clarified butter
    50 g
  • poultry white stock
    20 cl
  • salt and ground pepper
  • risotto:butter
    2 walnuts
  • sliced ​​onion
    1 large
  • long rice
    60 g
  • grated emmental cheese
    100 g
  • chicken stock
    10 cl
  • chopped hazelnuts
    2 tablespoons
  • salt and ground pepper
  • paprika


Preparation:
  • Preparation time:40 minutes
  • Cooking time:15 minutes


Difficulty:(usr 2]

Prepare the risotto:Gently cook the rice with the chopped onion in 30 g of butter, while stirring until all the grains are well impregnated. Moisten to the height of the chicken stock by adding the liquid several times and each time the rice has absorbed the quantity of liquid. Cook covered for 18 to 20 minutes. Add the remaining butter and grated cheese, then add the hazelnuts, salt and pepper, set aside.

Trim the meats if necessary, cut into 1 to 2 centimeter dice, prepare small piles of the 3 meats.

Reduce the Calvados, lengthen with the cider, reduce again by half, moisten with the chicken stock, reduce again until the consistency is good, cream lightly, set aside.

When ready to quickly fry the 3 meats in clarified butter, add the diced peeled raw pears, salt and pepper from the mill.

Arrange the risotto in the center in a circle of 10 in the center of the plate, arrange the pan-fried meat on top.

Whisk the butter sauce off the heat, coat the meats.

Decorate with diced tomatoes and chopped chives, surround with paprika powder.

Note from Hubert:clarified butter can be replaced by plain butter.

Creation of chef Hubert