Risotto with Milanese pheasant
Preparation 20 min, cooking 1 hour, medium difficulty
350 g of rice, 1 pheasant, 200 g of ox marrow, 3-4 sage leaves, 1 sprig of rosemary, 1 pinch of saffron, 1 glass of brandy, 1 broth, 1/2 glass of red wine, 30 g of butter, 3 tablespoons of oil, extra virgin olive oil, salt and pepper
Clean the pheasant, flame it, wash it, flavor it inside with salt, pepper, sage and rosemary and brown it in a saucepan with half the butter; then sprinkle it with brandy, let it evaporate slightly, pour a ladle of broth and cook gently for about an hour.
Meanwhile, melt the remaining butter with the oil in a saucepan and add the marrow; when the latter is almost liquefied, pour in the rice, toast for a few minutes and add the wine, which you will let evaporate over low heat. Then pour a ladle of hot broth, to which you have added the saffron, and bring to complete cooking, adding the remaining broth a little at a time.
When the pheasant is cooked, remove it from the saucepan and cut it into pieces. Serve the risotto hot garnished with the pieces of pheasant and its sauce.