Pheasant and Mushroom Risotto

Pheasant, a prized upland game bird, pairs beautifully with the creamy texture of risotto and the earthy richness of mushrooms. This dish reflects the culinary traditions of the Midwest and Great Plains, highlighting the harmonious flavors of wild game and locally sourced ingredients.

Prep Time: 20 minutes

Cook Time: 40 minutes

Ingredients

  • 2 cups cooked pheasant, shredded
  • 1 cup Arborio rice
  • 4 cups chicken or game stock, warmed
  • 1/2 cup white wine
  • 1 cup diced mushrooms (garden or locally grown)
  • 1/4 cup diced onions (garden or locally grown)
  • 2 tbsp butter
  • 1 tbsp olive oil
  • 1/4 cup grated Parmesan cheese
  • Salt and pepper to taste
  • 1 tbsp fresh parsley, chopped (garden or locally grown)

Instructions

  1. Heat olive oil and butter in a large skillet over medium heat. Sauté onions and mushrooms until softened.
  2. Add Arborio rice and cook, stirring, for 2 minutes. Pour in white wine and cook until absorbed.
  3. Gradually add warm stock, one ladle at a time, stirring constantly and allowing each addition to be absorbed before adding more.
  4. When the rice is creamy and cooked through, stir in shredded pheasant, Parmesan cheese, salt, and pepper. Cook for 2-3 minutes.
  5. Garnish with fresh parsley and serve warm.
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