Partridges served with a Pea and Girolle Risotto

Cut the partridges into halves and then into breast and leg joints. Season with salt and pepper.  Picture  

Put a couple of tablespoonfuls of olive oil into a frying pan, add the leg joints over a medium heat and quickly brown on both sides, and transfer to an ovenproof dish. Repeat with the breast joints, skin side first for a couple of minutes and then a minute on the other side.

Pour the ½ pint of homemade chicken stock over the partridge joints. Cook in the oven uncovered for 30 minutes at 350°F/180°C/Reg4.  Picture  

Meanwhile make the risotto. Peel and chop the onion. Put into a good saucepan along with a couple of tablespoonfuls of butter. Put over a lowish heat and soften.

Rinse the girolles under cold water, trim the stalks and cut the whole girolles into two lengthways. Add the girolles, peas, and rice to the onions and stir in together.

Just cover with chicken stock and simmer, adding further stock until the rice is cooked (about 25 minutes). Stir in a couple of tablespoonfuls of butter and season with a little salt if required.  Picture  

Serve the risotto. Lay on top the partridge joints and pour a little of the cooking liquid around the risotto.  Zoom