Risotto with Guinea Fowl Ragout and Apples

Category

First course

Preparation time
1 hour and a half

Preparation

After boning the guinea fowl and removing the skin, dice it. Brown the chopped onion in a saucepan with a little extra-virgin olive oil, then add the chopped guinea fowl, thyme sprig, sage and rosemary. Season with salt and pepper. Brown the meat, douse with white wine, let it evaporate, then add a little stock. Cook the guinea fowl ragout for about 1 hour. In a separate pan, mince the shallot and wilt it gently with a little butter. Add the rice, toast it, pour in the white wine, and let it evaporate. Add the boiling broth, and stir occasionally. Incorporate half the guinea fowl ragout and some of the diced apples with the peel. Add the broth a little at a time until the risotto is cooked (about 18 minutes).
When cooked, remove from heat, add remaining guinea fowl ragout and diced apples. Top with butter and grated Asiago PDO Extra-aged.