Shredded guinea hen risotto with candied tangerine peel and black garlic

We offer this recipe from blogger Alessia Massari who created it for Riseria Vignola. This winter dish pairs well with a Trentino Merlot Conversus 2018 Tenute Sajni Fasanotti.

Ingredients for 4 people:

300g organic Vignola Arborio rice, around 1.2. vegetable broth, a couple of shallots, dry white wine, butter and salt.

For the condiment: a small guinea hen, a bunch of aromatic herbs: thyme, rosemary and sage; extra-virgin olive oil; the juice of 2-3 untreated tangerines; 3-4 black garlic cloves; two, rather large shallots; dry white wine; a candied tangerine peel; salt and black pepper.

For the candied tangerine peel: water and a teaspoon of sugar.

For the sauce (optional): Parmigiano Reggiano; fresh cream.

Directions:

First prepare the guinea hen: Cut the guinea hen into pieces and flame them. Remove the excess fat under the skin and dry the meat with paper towels.

Trickle some EVOO in a pan and place the guinea hen pieces skin down. Turn on the heat and let the bird brown. Remove the meat from the pan and drain the excess fat.

Using the same pan, add a trickle of EVOO and a piece of butter, the black garlic cloves and the shallots that have been sliced. Sauté everything until it is soft then put the meat back together with the herbs and then stew with the wine. Add salt and pepper, the tangerine juice and cover with water (better yet hot broth, even vegetable).

Let the guinea hen stew until the meat falls off the bones. The juice should remain abundant.

Remove the meat, shred or chop it with a knife and then keep it to the side. Remove the bunch of aromatic herbs from the juice, filter the juice and then reduce it slightly at a low heat.

To confect the tangerine peel: wash the fruit and remove the skin using a potato peeler. Add an abundant teaspoon of sugar to a small pot together with a tablespoon of water. Dissolve the sugar at a low heat and add in the tangerine peels. Cook until the syrup is almost totally reduced. Remove the peels and let them dry on parchment paper.

For the risotto: Finely slice the shallots and sauté them in butter. Add in the rice and toast it. Add in the white wine and then cook the rice while adding in hot broth.

When the rice is half cooked, add in the juice from stewing the guinea hen, the shredded or chopped meat and the candied tangerine peels, which have been cut into fine slices or chopped.

Mix the rice off the heat, adding in a tablespoon of butter.

For the sauce: Melt the Parmigiano in a pot with the fresh cream. Let the sauce cool and then whip it with a blender that has a whisk attachment.

Serve the rice garnished with other slices of candied tangerine peel and, if you like, some spots of the whipped Parmigiano sauce or, if you prefer, some grated Parmigiano.

Wine to pair:

(by Stefania Vinciguerra)

Trentino Merlot Conversus 2018 Tenute Sajni Fasanotti

Intense ruby red color, dark and concentrated. To the nose is immediate, ethereal with distinct cherry notes, crisp, pure balsamic and a gentle reminder of roasted coffee. Taste texture typical of a young wine, well supported by acidity that makes it silky, almost powerful despite its immediacy.

Production area: Aldeno, in the province of Trento, on loose alluvial soils. The vineyards are conducted according to a company quality project 

Grape variety: 100% Merlot, with Trentino pergola training with maximum yields of 90 q/ha.

Harvest: late September.

Vinification: destemmed grapes are fermented and macerated in stainless steel tanks for about 12 to 15 days, in which continuous pumping over and punching down of necessity is practiced. They are then racked into concrete tanks and left there until malolactic fermentation is complete. The new wine is then aged in large barrels (30-50 hl) and in 2° and 3° passage barriques. Aging in wood lasts a minimum of one year and then continues in steel tanks until cold sterile bottling. Minimum aging 12 months in bottle.

Alcohol content: 13.10% vol.

Serving temperature: 18°C.

Recommended food pairings: appetizers based on Prosciutto di San Daniele and Trentino charcuterie; savory first courses; white and red meats in casseroles, grilled or boiled; soft and hard cheeses, medium-aged              

THIS RECIPE IS OFFERED BY SAJNI FASANOTTI

Related Products