Consorzio di Tutela della I.G.P.
Riso Nano Vialone Veronese


Risotto with Guinea Fowl and Apple Sauce

Risotto with Guinea Fowl and Apple Sauce
Ingredients (4 people)
  • 320 g of Nano Vialone Veronese IGP Rice
  • 1 chopped shallot
  • 1 glass dry white wine
  • 80 g grated Parmesan cheese
  • chicken and veal broth
  • half boned guinea fowl
  • 2 sage leaves
  • 1 sprig of rosemary
  • 1 sprig of thyme
  • 1 red apple (stark) and 1 golden delicious apple cut into cubes, without removing the peel
  • 80 g butter
  • extra virgin olive oil, salt, pepper to taste

Bone and skin the guinea fowl, then cut into cubes. Brown the onion in a little extra virgin olive oil in a saucepan, then add the guinea fowl cut into pieces, the thyme, the sage and the rosemary, add salt and pepper to taste. Brown the meat, add some of the white wine, leave to evaporate, then add a little broth. Cook the guinea fowl sauce for about three quarters of an hour. In another pan, slowly fry the chopped shallots in a little butter. Add the rice, toast it, add the rest of the white wine, leave to evaporate, add some of the boiling broth to the rice and stir occasionally. Add a little of the broth from time to time until the rice is cooked (about 18 minutes). Remove from heat when cooked, add the remaining guinea-fowl sauce and apples. Stir in the butter and the grated Parmesan cheese.

Accompanying wine

Valpolicella Ripasso