Pilaf Rice with stuffed guinea-fowl breasts

  • Difficulty


  • 300 g Riso Vialone Nano
  • 400 g carrots, courgettes, French beans, mix
  • 1 egg yolk
  • 75 cl broth
  • ½ stalk celery
  • salt and pepper
  • Butter
  • 2 breast guinea-fowl
  • 1 carrot
  • 1 onion
  • 1 guinea-fowl liver
  • 75 cl meat broth, prepared earlier
  • 2 tbsp vinegar
  • 1 glass dry white wine
  • 1 small bunch thyme
Riso Vialone Nano


First prepare the Guinea-fowl breasts. Wash and dry the breasts making a pocket lengthways.Keeping the scraps aside. Next, rinse and finely chop thyme, peel and chop the onion; remove filaments from the celery and cut into pieces.To and tail the carrots, the French beans, the courgettes and chop them separately in tiny bits, keeping a side half a carrot.Blanch the vegetables separately in boiling water and place them in a bowl. In a food processor blast the scraps of Guinea-fowl mix them with the vegetables, add the egg yolk, a pinch of chopped thyme and salt and pepper to taste.Once mixed well together place the ingredients in a pastry bag. Fill the Guinea-fowl breasts, saw the slot with a white thread and season with salt and pepper.In a saucepan heat some oil with the remaining thyme, place the Guinea-fowl on skin side, and brown over a high heat on both sides.Pour 1/2 glass white wine and let it evaporate. Add the remaining chopped carrot, the celery and the onion and put it in a baking-pan in a 180° preheated oven for 15-20 minutes, sprinkling the Guinea-fowl breasts from time to time with the cooking juice.Drain the Guinea-fowl breasts and keep them in a warm place; skim the fat from the cooking juice, add the vinegar, the remaining white wine, and let them evaporate over a high heat.Add the broth, remove the cooking juice with a wooden spoon and reduce it by half; add the chopped Guinea-fowl liver, cook for a minute, sieve the sauce with a strainer and season with a pinch of salt and pepper.Cook the rice, peel the onion and chop it finely. Top and tail and peel the carrot, clean the mange tout and chop them coarsely.In a saucepan, put 20g of butter and the onion and fry until soft but not golden; add the chunks of carrot and mange tout and fry lightly for 2-3 minutes.Add the rice, brown it for 1-2 minutes, pour the boiling broth, mix and put it in a 190° preheated oven for 18-20 minutes without stirring.Once baked take the rice out of the oven and add the knobs of butter, stir with two forks, separating the grains.Arrange the rice in the serving dish, place the Guinea-fowl breasts in the middle and serve warm with the prepared sauce on the side.