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Pigeon breast, blue cheese risotto, wild mushrooms and roasted baby pear Read the Recipe
Head Chef

James Carn

  • Risotto:

  • 1 small shallot
  • 1 clove of garlic
  • Knob of butter
  • Vegetable stock
  • Arborio rice
  • White wine
  • 200g blue cheese
  • Pigeon

  • Pigeon breast
  • Salt
  • Pepper
  • Knob of butter
  • Garnish:

  • 1 baby pear
  • Wild mushrooms

Pigeon breast, blue cheese risotto, wild mushrooms and roasted baby pear

Risotto:

In a small pan fry off your shallot and garlic. Place the rice in to a pan with shallot and garlic, add a splash of wine and wait until the wine will be reduced to minimum.

Add stock and cook it until al dente. When the risotto is almost done, add the blue cheese, salt and pepper and cook it for another 2 minutes until all the flavours are mixed together. 

Pigeon:

In a small frying pan pour a splash of cooking oil, and wait until hot. Next, place your seasoned breast on it.

Cook it for 1 minute on each side and then turn the heat down and cook it for another 2 minutes. Take it off the pan and leave it to rest for 2 minutes. 

Garnish:

Place your mushrooms in a hot pan with a splash of oil, cook it on a high heat until nice and golden brown. Turn the heat down and add pear, cook it until soft and hot.

Enjoy!