Pigeon And Saffron Risotto Recipe

Cooking Directions

• STEP 1.In a large saucepan, heat olive oil and sauté onions and garlic until translucent.
• STEP 2.Add the Arborio rice and cook for a few minutes until lightly toasted.
• STEP 3.Gradually add the chicken stock, stirring constantly until the rice is cooked al dente.

Cooking Tips

• Cook the pigeon meat separately and add it to the risotto towards the end to ensure it remains tender.
• Garnish the risotto with freshly grated Parmesan cheese and a sprinkle of saffron threads for an extra touch of flavor and presentation.

Storage and Serving

• Serve the pigeon and saffron risotto immediately while it is still hot.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.