Pigeon and Saffron Risotto Recipe - Great British Chefs

Ingredients

• 280g of carnaroli risotto rice
• 2 squab pigeons
• 1g of saffron
• 2 cavolo nero, hearts only
• 20g of shallots, finely chopped
• 400ml of extra virgin olive oil
• 70g of unsalted butter
• 120g of Grana Padano, grated
• 3l chicken stock, hot
• 20g of white truffle, shaved (optional)
• 2 centre-cut beef marrow bones, soaked in iced water for 2 hours
• 1 carrot, chopped
• 1/2 onion, chopped
• 1 celery stick, chopped
• 1l port
• 1 tbsp of tomato purée
• 4 sprigs of thyme
• 2 sprigs of rosemary
• 3 garlic cloves, chopped
• 150ml of white wine
• sea salt
• freshly ground black pepper