Restaurant Rössli in Bülach

Breast of French guinea fowl with porcini mushroom risotto and root vegetables

Breast of French guinea fowl served with porcini mushroom risotto and a root vegetable garnish from Restaurant Rössli in Bülach.

Ingredients for four servings

4 breasts of French guinea fowl with wing bones

200 g porcini mushrooms

300 g risotto

1 dl white wine

40 g grated parmesan

2 tbsp. butter

5 cl sherry vinegar
9 dl vegetable stock

Vegetables of your choice; we roasted a side of root vegetables in the oven.

Method

Season the breast of guinea fowl with salt and pepper, then sear well on the skin side and colour briefly on the other side.

Roast the breast in the oven, skin-side down for 3 minutes at 180°C, turn and roast for a further 2 minutes on the other side. Wrap the breast in aluminium foil and leave to rest for 5 minutes.

While the meat is resting, prepare the porcini risotto. Dice the porcini mushrooms and sauté in olive oil, add risotto, deglaze with white wine, add vegetable stock and simmer.

Season with parmesan and flakes of butter and finish with a dash of sherry vinegar.

Serving suggestion

Arrange the guinea fowl breasts on the risotto and garnish with vegetables. The dish is ready to serve.

Restaurant Rössli complements the French guinea fowl dish with Chianti Classico DOCG from Tenuta di Carleone in Tuscany.

Tasting note
Bright, ruby red colour. Somewhat soft on the palate with an elegant, clear acidity. In addition, it also impresses with incredibly harmonious depth, great concentration and a wonderful drinkability. Classic Sangiovese with plenty of character.

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