recipes
Supreme of guinea fowl on asparagus risotto with black grape Marsala reduction
Serves: 2
2017-01-12
Ingredients
- 2 guinea fowl supreme
- 12 black grapes
- 1/2 glass marsala wine
- 1 knob butter (President)
For the risotto
- 1 cup Arborio rice
- 6 large asparagus stems
- 100g pancetta cubes
- 1 small leek
- 2 cloves garlic
- 1/2 glass white wine
- 1 1/2 glasses vegetable stock
- 1 tbsp mascarpone cheese
Method
On a well preheated pan sauté the breast from both sides, place on an oven tray and finish in the oven. in the same pan add the butter the quartered grapes caramelize than add the Marsala and reduce. Remove the end part of the asparagus and through away, keep the tips and chop the rest with the leeks, garlic, pancetta. Sauté until vegetables are softened, add the rice stir well for one minute than pour in the wine and warm stock. Simmer until liquid is absolved than add the asparagus tips and mascarpone.
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