Risotto with pheasant, sautéed mushrooms and flower sprouts

Name: Risotto with pheasant, sautéed mushrooms and flower sprouts
Ingredients: 30 g Knorr Professional intense caramelized umami; 0.5 Olive oil; 600 g Risotto rice; 150 g Finely grated Parmesan cheese; 38 g Knorr authentic vegetable stock; 25 g Olive oil; 105 g Shallots; 50 g Dried porcini mushrooms; 12 g Knorr Professional garlic puree; Salt and pepper; 30 g Clarified butter; 15 g Black garlic puree; 1 Red wine; 5 Pheasant hen fillets; 2.5 Knorr Professional demi glace; 15 g Kalamata olive purée; 10 g Butter; 750 g Hen-of-the-woods mushroom; 200 g Flower sprouts

Creamy risotto with pheasant, sautéed porcini mushrooms, flower sprouts and a rich sauce of black garlic and olives.Ingredients for 10 people.

Ingredients

30gKnorr Professional intense caramelized umami

0.5Olive oil

600gRisotto rice

150gFinely grated Parmesan cheese

38gKnorr authentic vegetable stock

25gOlive oil

105gShallots

50gDried porcini mushrooms

12gKnorr Professional garlic puree

Salt and pepper

30gClarified butter

15gBlack garlic puree

1Red wine

5Pheasant hen fillets

2.5Knorr Professional demi glace

15gKalamata olive purée

10gButter

750gHen-of-the-woods mushroom

200gFlower sprouts

Preparation

Prepare 1.8 liters of stock according to the instructions on the package.
Add the dried porcini mushrooms to the stock and let it infuse.
Heat 0.5 dl of olive oil and stew the 75 grams of finely chopped shallots in it without coloring them.
Add the garlic, 10 grams of Caramelized Umami, and rice, and fry until translucent.
Add the stock and stir well until it comes to a boil.
Put a lid on the pan and place it in the oven at 185°C for 18 minutes.
Remove the risotto from the oven and stir in the grated cheese.
Clean the pheasant and season with salt and pepper.
Fry them to a nice pink in the clarified butter, let them rest, and carve them.
Stew the remaining 30 grams of shallots in 15 grams of olive oil, deglaze with red wine, and add the garlic and olive puree.
Add the demi-glace and bring to a boil. Strain the sauce.
Slice the cauliflower mushroom and fry it in 10 grams of olive oil over high heat.
Add the remaining 20 grams of Caramelized Umami at the last moment and season with salt and pepper.
Briefly fry the flowersprouts in some butter and season with salt and pepper.
Divide the risotto and pheasant over the plates.
Spoon the cauliflower mushroom and flowersprouts on top and finish the dish with the sauce.