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you are here: Recipes | Guinea-fowl breast with strawberry risotto

Guinea-fowl breast with strawberry risotto


Guinea-fowl breast recipe

Guinea-fowl breast with strawberry risotto,
green asparagus and basil hollandaise sauce

(serves 8)
The guinea-fowl in this recipe can be replaced with chicken.

Risotto
600ml chicken stock
2T olive oil
½ onion, finely chopped
200g risotto rice (Carnaroli)
150g sliced fresh strawberries
50ml white wine
salt and pepper, to taste
30g mascarpone
30g Parmesan, grated
Asparagus
24 asparagus spears
1T olive oil
½t sugar (optional)
pinch of salt
1T butter

Hollandaise
2 large egg yolks
2T white wine
salt and pepper, to taste
250g melted butter
1T chopped fresh basil
Guinea fowl
2-4T peanut oil
8 guinea fowl (or chicken) breasts

Risotto
Heat the stock and keep it simmering. In a separate pot, heat the oil and fry the onion. Before the onion browns, add the rice and stir to distribute the oil. Add half of the strawberries and the wine. Then little by little, add the warm chicken stock. Only add more after all is absorbed. Stir continuously. The risotto is ready when the grains are soft but still offer resistance – al dente (after ± 20 minutes). Season. Then stir in the remaining strawberries and cheese.


Asparagus
Cook in a pan with the olive oil, sugar and salt in a few drops of water. Don’t cook for too long, as they must stay crisp. Add the butter and remove from the heat.


Hollandaise
Mix the egg yolks, wine, salt and pepper together in a metal bowl. Place on the top of a double cooker over boiling water until the mixture just starts to thicken. Remove it from the heat. Add the warm butter slowly, little by little, whisking continuously or the sauce will split. When thick, add the basil.


Guinea fowl  
Heat the oil and fry the breasts on the skin side until ²⁄³ done, then turn and reduce the heat to medium to cook the other side. (You might have to do this in batches, depending on the size of your pan). Once done, let the meat rest for about 5 minutes in a warm place.


To serve, spoon the risotto on a plate, add 3 asparagus spears, top with a guinea-fowl breast and drizzle with sauce. Decorate with strawberry slices and shredded basil.


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