Risotto with pigeons
Preparation 20 min, cooking 40 min, difficulty Easy
300 g of rice, 2 pigeons, 30 g of cooked ham, 2 (slices of bacon slim, 60 g of porcini mushrooms I broth, 2 glasses of wine dry white, 2 tablespoons of tomato sauce, 80 g of butter, salt
Clean the pigeons, wash them, dry them, salt them, wrap each one with a slice of bacon and cook them in a saucepan with half the butter for half an hour, wetting them with half the wine.
Melt the remaining butter in another saucepan, pour the rice, sprinkle it with the remaining wine and cook it by adding the hot broth a little at a time (leave half a glass aside).
In the meantime, drain the pigeons, add the thinly sliced ham to the bay leaves and the mushrooms, cleaned, washed, dried and cut into small pieces. Stir and pour everything into the risotto. In the same saucepan, pour the tomato sauce and the broth kept aside, stir and leave on the stove for a couple of minutes.
Serve the risotto, sprinkled to taste with parmesan flakes and accompanied by the pigeons cut into 2 parts and covered with the tomato sauce.