Partridge (or Chicken) Risotto

Ingredients

2 partridge breasts (or one chicken breast) chopped into small piece

100g (about 1/4) of a Red Kuri squash cubed

100g mushrooms (chestnut for preference) cubed

200g cheap rice (with starch so it goes sticky)

1 onion finely sliced

1 garlic clove crushed or chopped

750ml stock (chicken, pheasant or partridge) or 650ml stock and 100ml white wine

1 tblspn sour cream

parmesan, salt, pepper and tarragon oil

Method

1. start frying the onions in a pan, when they just start to colour at the edges add the rice and garlic, stir for about 10-15 seconds then add the wine then stock after a minute (or just add the stock if your not adding wine). Stir to separate the rice, turn down to 4/10 and put the lid on. Set the timer for 10 min.
2. when the timer goes, in a frying pan fry the mushrooms and squash using olive oil, after about 5min the mushrooms will be cooked and the squash taking colour.
3. Add the meat, mushrooms and squash to the risotto, stir and put the lid back on.
4. After about another 5min the risotto will have sucked up all the stock it’s going to. So take the lid off and see if you need to reduce it for a few more minutes.
5. When you’re happy with the consistency grate some parmesan into the risotto and add a good pinch of salt and pepper. Stir this in then add the sour cream and stir.
6. Dish up, drizzle with tarragon oil and a final grind of pepper.