📝 About This Recipe
This elegant dish marries the lean, gamey depth of guinea fowl with the earthy, umami-rich flavors of foraged wild mushrooms. Unlike traditional chicken, guinea fowl offers a sophisticated flavor profile reminiscent of pheasant, which pairs beautifully with the creamy, velvety texture of slow-stirred Arborio rice. Finished with a touch of truffle oil and fresh herbs, this risotto is a masterclass in Italian comfort food with a luxurious, woodland twist.
🥗 Ingredients
The Poultry
- 2 pieces Guinea fowl breasts (skin-on, approximately 150g each)
- 1 tablespoon Olive oil (for searing)
- 1 pinch Sea salt and black pepper (to taste)
The Mushroom Base
- 300 grams Mixed wild mushrooms (such as Porcini, Chanterelle, or Oyster; cleaned and sliced)
- 2 tablespoons Unsalted butter (for sautéing)
- 1 Garlic clove (minced)
The Risotto
- 300 grams Arborio or Carnaroli rice (do not wash the rice)
- 2 Shallots (finely diced)
- 150 ml Dry white wine (such as Pinot Grigio or Sauvignon Blanc)
- 1.2 liters Guinea fowl or high-quality chicken stock (kept at a gentle simmer)
- 60 grams Parmigiano-Reggiano (freshly grated)
- 30 grams Cold unsalted butter (cubed for the 'mantecatura' finish)
- 2 teaspoons Fresh thyme (leaves only, chopped)
For Garnish
- 1 teaspoon White truffle oil (for drizzling)
- 1 tablespoon Fresh flat-leaf parsley (finely chopped)
👨🍳 Instructions
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1
Begin by seasoning the guinea fowl breasts generously with salt and pepper. In a heavy-bottomed skillet, heat 1 tablespoon of olive oil over medium-high heat. Place the breasts skin-side down and sear for 5-6 minutes until the skin is golden and crisp. Flip and cook for another 4 minutes. Remove from the pan (they will be slightly underdone) and let them rest for 10 minutes before slicing into bite-sized strips.
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2
In the same skillet, melt 2 tablespoons of butter. Add the wild mushrooms and sauté over high heat until they release their moisture and turn golden brown, about 6-8 minutes. Add the minced garlic and half of the thyme for the last minute. Remove from heat and set aside.
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3
In a large, wide saucepan or a Dutch oven, melt a small knob of butter over medium heat. Add the diced shallots and cook gently for 3-4 minutes until translucent but not browned.
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4
Add the risotto rice to the shallots. Stir constantly for 2-3 minutes to 'toast' the grains. You are looking for the edges of the rice to become translucent while the center remains white; this step ensures the rice holds its shape.
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5
Pour in the white wine. It will hiss and steam beautifully. Stir continuously until the liquid has been almost completely absorbed by the rice.
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6
Begin adding the warm stock one ladleful at a time (approx. 150ml). Stir frequently; the agitation is what releases the starch to create that signature creamy sauce.
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7
Wait until each ladle of stock is nearly absorbed before adding the next. Maintain a gentle simmer throughout the process. This should take about 18-20 minutes.
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8
When the rice is 'al dente'—tender with a slight bite in the center—add the sautéed mushrooms and the sliced guinea fowl (along with any resting juices) into the pot.
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9
Add one final small splash of stock if the mixture looks too thick. The texture should be 'all'onda' (like a wave), meaning it flows slightly when you tilt the plate.
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10
Remove the pot from the heat. This is the 'mantecatura' stage. Vigorously stir in the cold cubed butter and the grated Parmigiano-Reggiano. This creates a glossy, emulsified finish.
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11
Stir in the remaining fresh thyme and season with extra salt or pepper if needed. Cover the pot and let it sit for 2 minutes to settle.
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12
Spoon the risotto into warmed shallow bowls. Garnish with chopped parsley and a very light drizzle of truffle oil to enhance the woodland aroma. Serve immediately.
💡 Chef's Tips
Always keep your stock simmering in a separate pan; adding cold stock to the rice shocks it and ruins the creamy consistency. Don't overcook the guinea fowl during the initial sear, as it will finish cooking in the heat of the risotto and can become dry if overdone. Use a wooden spoon with a hole in the middle (a 'girariso') if you have one, as it provides the best agitation for releasing starches. If you can't find fresh wild mushrooms, use dried porcini soaked in warm water, and use the strained soaking liquid as part of your stock for extra flavor. Taste your rice frequently starting at the 15-minute mark to ensure you achieve the perfect al dente texture.
🍽️ Serving Suggestions
Pair with a medium-bodied Italian red wine like a Nebbiolo or a lightly oaked Chardonnay to complement the earthy mushrooms. Serve with a side of roasted root vegetables, such as honey-glazed parsnips or carrots. A crisp green salad with a simple lemon vinaigrette helps cut through the richness of the risotto. For an extra touch of luxury, top with a few shavings of fresh black truffle or toasted hazelnuts for crunch.