Grilled Breast of Pheasant with Pommes D Amour

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Black pepper; to taste
1/4 c Onion; cut into 1/8-inch
1/2 c Arborio rice
1 1/2 c Chicken broth
3 fl Dry white wine
2 Tomatoes; peeled, seeded
1 tb Parmesan cheese; grated
2 tb Vegetable oil
4 Pheasant breast, skinless
2 fl Unsalted butter; optional
1 2/3 tb Extra-Virgin Olive Oil
Kosher salt; to taste
1 Black truffle essence
1 pn Saffron threads

Original recipe makes 1


Preparation This recipe is full of exciting flavors and sensuous textures while maintaining good nutritional balance. The preparation method is a lean one: grilling does not add any fat, and your guests will be doubly impressed that you are willing to stand outside on a cold winter day to cook the pheasant! If fresh asparagus is available, serve it steamed with this dish. Wine Suggestion: Chateau Calon-Segur "3=E8me Grande Cru Class?," 1989, Saint-Estephe, Bordeaux, France. Estimated Time: 60 min 1 Prepare a grill and preheat the oven to 325F (165?C). Heat 3/4 of a cup of the stock in a small saucepan over low heat and add the saffron. 2 Allow the saffron to steep until the liquid is a deep golden color. Remove from heat. 3 Heat a 1/2 teaspoon olive oil in a small saute pan over medium-low heat and add the onion. saute the onion until it is translucent, about 3 minutes, then add the rice and stir until the rice is coated evenly with the oil. Add the saffron-infused stock and wine. Bring the liquid to a simmer, cover, and remove from the heat. Let sit until the rice has absorbed the liquid (about 15 minutes), then spread it in an even layer on a baking sheet. 4 Sprinkle the cheese evenly over the top of the rice. Cover loosely with plastic wrap and refrigerate. 5 Brush the pheasant breasts lightly with vegetable oil and season with salt and pepper. Over medium coals, grill the pheasant 2 1/2 to 3 minutes on each side. Transfer the pheasant to a baking sheet and place in 200F (93.3?C) oven while completing the recipe. 6 Place the partially cooked rice in a shallow saucepan with a little additional stock (just enough to moisten) and simmer 3 to 4 minutes, stirring constantly, until the rice has absorbed all the liquid. It should be hot and have a creamy texture, but still be slightly chewy. 7 Heat the rest of the olive oil in a large saute pan and add the chopped tomatoes. Season with salt and pepper to taste and saute until hot. 8 Spoon the saffron risotto along the lower left-hand border of each plate. Spoon the tomatoes in the center alongside the risotto. Top the tomatoes with a pheasant breast. 9 For a more decadent dish, combine some minced black truffle with softened butter and salt and pepper, to taste. Top each breast with 1 tablespoon. Posted to recipelu-digest by LSHW on Feb 15, 1998

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