BALDO RICE WITH SNIPE

Preparation	40'
Difficulty	Medium
Game	Woodcock
Calories	600 - 700
Activity	Running M 55', F 75'
People	4
Wine pairing	Franciacorta Rosé Riserva DOCG

Ingredients

4 snipes
G 320 Baldo rice
1 white onion
2 carrots
2 celery ribs
6 radishes
mL 100 milk
G 300 Casatella Trevigiana DOP cheese
G 50 butter
mL 300 white wine
2 slices of bacon
G 20 chestnut honey
Fresh mint to taste
Salt and pepper to taste
Extra virgin olive oil to taste

Kcal 606*

*For every medium-low speed running activity (8Km/h), the AVERAGE calorie consumption is of approximately 8Kcal x Kg x height, considering an average female weight of 60 Kg and an average male weight of 80 Kg.

Preparation

Wash the snipes under running water and flame off any remaining feathers. Cut the snipes in two halves, vertically. Leave one half whole with the entire head, while the other will be boned leaving the breasts whole. Once the breasts have been removed, cut the remaining meat with a knife.
Prepare a broth that will be used for cooking the risotto, with the snipe bones, celery, carrots, and onion, after having washed and diced them. Toast the meat cut into pieces in a cast iron pan with half an onion and a drizzle of oil for a few minutes. Cooking in the cast iron pan gives a constant and uniform heat.
Add the Baldo rice, toast it and deglaze it with white wine, then add two peeled radishes. Continue to cook, stirring constantly and pouring in the broth as the rice absorbs it.
Season the other half of the snipes with salt and pepper, cook them for 10’ on each side in a pan with a drizzle of oil, garlic, salt, pepper and the chopped guanciale bacon, add a ladle of broth, drizzle with honey and bake for about 20’ at 160° C (320° F). When they are browned and crispy, remove them from the oven and use them for the final composition of the dish.
Heat the chopped Casatella Trevigiana cheese in a small pan, leaving some aside for the final garnish, and the butter, without bringing them to the boil (about 70° C – 158° F), then pour the cream into the rice to complete the mantecatura.
When cooked, plate the risotto, lay the halves of the oven-baked snipes on top, garnish with a drizzle of oil, a few thin slices of radish, fresh mint and a sprinkling of Casatella Trevigiana cheese.

BALDO RICE WITH SNIPE

Ingredients

Preparation

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