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Red Wine Risotto with Pan Fried Guinea Fowl

Guinea fowl is a traditional bird that's simple to cook for a succulent meat with a subtle but delicious gamey flavour. It's not commonly used but it really should be and is particularly tasty when pan fried (the sweet crispy skin really is the food of the gods!) It adds a meaty depth of flavour to any dish and when it's placed on a bed of rich, red-wine-infused risotto it creates a harmonious balance of flavours that are sure to make bellies full and taste-buds tingle.

Oh, and any left over wine is perfect glugged into a glass to wash it all down!

Enjoy! Gill X

Preparation Time:
15 minutes
Cooking Time:
50 minutes
Serves: 4


  • 100g unsalted butter
  • olive oil
  • 2 shallots, diced
  • 1 garlic, crushed
  • 200g fresh wild mushrooms
  • 350g risotto rice
  • 500ml red wine
  • 500ml vegetable stock
  • 50g parmesan cheese, grated
  • small bunch fresh thyme, chopped
  • 4 breasts of guinea fowl, with skin
  • salt and pepper


    1. Preheat your oven to 180C.
    2. Start by cooking the guinea fowl. Season each breast and sprinkle over some of the thyme. Melt half the butter and a splash of olive oil in a pan and cook the guinea fowl skin side down for about 5 minutes until the skin is golden. Turn the guinea fowl over in the pan and pop in the oven for about 20 minutes until cooked through.
    2. While this is cooking, heat the remaining butter in a pan and add the onion and saute for a few minutes. Add in the crushed garlic and mushrooms for another few minutes until the onion is soft and the mushrooms are golden. Add in the risotto rice and coat for a couple of minutes until transparent.
    3. Stir in half the wine to the rice mixture and stir for 5 minutes until the liquid is absorbed. Add in half the stock and do the same and continue with the red wine and the stock until all the liquid has been absorbed by the rice. If you feel the rice is still not cooked at this stage, just a little more stock.
    4. Season the risotto with salt and pepper and stir in the parmesan cheese. Stir in half the thyme.
    5. Plate your risotto, then cut the guinea fowl and place on top. Serve with some extra parmesan and thyme.