Osteria Stallo del Pomodoro
Ingredients and quantities

Quantities for 4 people:

  • 1kg pigeons, cleaned and gutted
  • 40g mixed vegetables for the mirepoix
  • 10ml dry Marsala liqueur
  • 10ml olive oil
  • 20g butter
  • 250g Carnaroli rice
  • 5g black truffle
  • ½ litre meat stock
  • 5g salt
  • pepper

Risotto with pigeon and black truffle

Type of recipe: First courses

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Preparation method:

Debone the pigeon and brown the carcass and bones in the vegetable mirepoix. Add the white wine and rice. Cook the risotto by adding the stock.

In another pan, brown the rest of the meat and whole pigeon breasts. Add the meat to the rice, keeping the breasts to one side. Add the Marsala to the pan juices and pour the sauce thus obtained into the rice. Once the rice is cooked, add the truffle and butter, stir and pour into moulds lined with leaves of red radicchio, previously blanched in boiling water. Turn out onto the centre of a plate. Cut the breast in half and place on top of each portion before serving.

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