Coot risotto

Type of recipe: First courses

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Preparation method:

Cleaning and marinating: the coot is an aquatic bird with all black plumage and like the moorhen belongs to the Rallidae family, although it is much fatter than the moorhen. Pluck the birds and remove the fatty layer between the meat and skin. Put the birds and their cleaned offal in a bowl with the carrot, celery, onion, garlic, rosemary, sage and 1 litre of white wine. Place in a fridge to marinade for 24 hours.

Pre-cooking: instead of blanching the coots in water before boning and chopping them, it is preferable to cook them in a pan (so they retain their shape). Prepare a mixture of chopped onion and celery, add a little oil and sauté in a pan. Add the birds and their offal to seal the skin. Finally, add the remaining wine (½ litre) and cook over a very low heat for 2 hours. Debone the birds and chop the meat, taking care to filter and keep the cooking juices.

For the sauce: chop the onion, carrot and celery and place in a pan with a drop of . . . >>>

Preparation method:

Cleaning and marinating: the coot is an aquatic bird with all black plumage and like the moorhen belongs to the Rallidae family, although it is much fatter than the moorhen. Pluck the birds and remove the fatty layer between the meat and skin. Put the birds and their cleaned offal in a bowl with the carrot, celery, onion, garlic, rosemary, sage and 1 litre of white wine. Place in a fridge to marinade for 24 hours.

Pre-cooking: instead of blanching the coots in water before boning and chopping them, it is preferable to cook them in a pan (so they retain their shape). Prepare a mixture of chopped onion and celery, add a little oil and sauté in a pan. Add the birds and their offal to seal the skin. Finally, add the remaining wine (½ litre) and cook over a very low heat for 2 hours. Debone the birds and chop the meat, taking care to filter and keep the cooking juices.

For the sauce: chop the onion, carrot and celery and place in a pan with a drop of olive oil. Sauté then add the tomato purée and a drop of water. Cook over a low heat for 15 minutes then add the chopped coot meat and cooking juices previously set aside. Season with salt and pepper and continue cooking over a very low heat for a further 10 minutes.

For the risotto: toast the rice in a pan (70g per person) with a little butter. Add a drop of wine and reduce. Add the previously-prepared sauce (1 small ladle per person). Cook the rice, adding a little stock as required. When ready, remove from the heat and add a knob of butter, grated Parmesan cheese and a little nutmeg and black pepper.