📝 About This Recipe
This luxurious dish marries the deep, gamey elegance of farm-raised squab with the creamy, comforting textures of a classic Northern Italian risotto. The squab breasts are pan-seared to a perfect medium-rare, while the legs are slow-confit to provide a tender contrast against the earthy notes of wild porcini mushrooms. It is a sophisticated, restaurant-quality meal that celebrates the rich heritage of European game cookery.
🥗 Ingredients
The Squab
- 2 pieces Whole Squab (cleaned, breasts and legs separated; carcasses reserved for stock)
- 2 tablespoons Unsalted Butter (for basting)
- 3 sprigs Fresh Thyme
- 2 cloves Garlic (crushed)
The Risotto
- 1 cup Acquerello or Carnaroli Rice (do not rinse)
- 4 cups Squab or Dark Poultry Stock (kept at a simmer)
- 1 large Shallot (finely minced)
- 1/2 cup Dry White Wine (such as Pinot Grigio)
- 1/4 cup Dried Porcini Mushrooms (rehydrated and chopped)
- 1/2 cup Parmigiano-Reggiano (freshly grated)
- 3 tablespoons Cold Unsalted Butter (cubed for mantecatura)
Red Wine Reduction
- 1 cup Dry Red Wine (full-bodied like Syrah)
- 1 teaspoon Balsamic Vinegar (aged)
- 1 teaspoon Honey
👨🍳 Instructions
-
1
Begin by prepping the squab. Season the legs and breasts generously with salt and pepper. Let them sit at room temperature for 20 minutes to ensure even cooking.
-
2
In a small saucepan, combine the red wine, balsamic vinegar, and honey. Simmer over medium heat until reduced by three-quarters into a thick, syrupy glaze. Set aside.
-
3
Heat a heavy-bottomed skillet over medium heat with a splash of oil. Sear the squab legs for 4-5 minutes per side until golden brown and cooked through. Remove and keep warm.
-
4
In a wide, heavy pot, heat 1 tablespoon of oil over medium-low heat. Add the minced shallots and cook until translucent, about 3 minutes, without browning.
-
5
Add the rice to the shallots. Increase heat to medium and 'toast' the rice for 2 minutes, stirring constantly, until the edges are translucent and the grains smell nutty.
-
6
Deglaze the rice with white wine. Stir until the liquid is almost completely absorbed by the grains.
-
7
Begin adding the warm stock one ladle at a time. Stir frequently; the friction releases the starch, creating the signature creaminess. Add the chopped porcini mushrooms halfway through this process.
-
8
While the risotto continues (about 18-20 minutes total), heat a separate pan over high heat for the breasts. Place breasts skin-side down and sear for 3 minutes until the skin is crispy and dark.
-
9
Flip the breasts, add the 2 tablespoons of butter, thyme, and crushed garlic to the pan. Baste the squab with the foaming butter for 2 more minutes. Remove from pan and let rest for 5 minutes (target medium-rare).
-
10
Check the risotto. The rice should be 'al dente'—tender with a slight bite in the center. It should be fluid, not stiff.
-
11
Perform the 'mantecatura': Remove risotto from heat. Vigorously stir in the cold cubed butter and Parmigiano-Reggiano until glossy and emulsified.
-
12
Slice the rested squab breasts at an angle. Spoon the risotto into warmed shallow bowls.
-
13
Place one sliced breast and two legs atop each portion. Drizzle with the red wine reduction and serve immediately.
💡 Chef's Tips
Use a high-quality Carnaroli rice; it holds its shape better than Arborio and produces a silkier finish. Never boil the risotto stock; keep it at a bare simmer so it doesn't shock the rice grains. Squab is best served medium-rare; overcooking it will result in a metallic, liver-like flavor and tough texture. If the risotto gets too thick while plating, stir in a final tablespoon of warm stock to loosen it back to a 'wave' consistency. Save the squab carcasses to make a quick fortified stock for an even deeper flavor profile.
🍽️ Serving Suggestions
Pair with a structured red wine like a Barbaresco or a cool-climate Syrah to complement the gamey notes. A side of sautéed bitter greens, like radicchio or dandelion greens, cuts through the richness of the dish. Serve in wide, pre-heated ceramic bowls to maintain the temperature of the rice. Garnish with a few shavings of fresh black truffle for an even more decadent experience.