Stuffed Capon Breast With Corn And Pea Risotto Food

ROASTED CAPON

Steps:

• Preheat the oven to 425 degrees F.
• Place the capon, breast-side up, in a large roasting pan and pat the outside dry with paper towels. Sprinkle the cavity generously with salt and pepper. Place the lemons and thyme inside the cavity. Tie the legs together with kitchen string and tuck the wings under the body. Brush the capon with half of the melted butter, then sprinkle with 1 tablespoon salt and 1 teaspoon pepper. Place the onions around the capon, pour the rest of the melted butter over the onions and sprinkle the onions with 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Place the capon in the oven and roast for 1 1/2 hours, until the juices run clear when you cut between the leg and the thigh.
• Remove the capon from the oven and cover the pan with aluminum foil. Allow the capon to rest for 20 minutes, then carve it and serve warm with the onions.

ENGLISH PEA AND SWEET ONION RISOTTO

Steps:

• In a medium pot, add the chicken stock and bring to a simmer over medium-low heat.
• Heat 3 tablespoons olive oil in a saucepan over a medium-low heat. Add the onions, garlic and a touch of salt and pepper. Cook, stirring, until the onions are translucent, 3 to 4 minutes. Add the rice and increase the heat to medium-high. Toast the rice, stirring, until fragrant, about 3 minutes. Add the white wine and cook until it has reduced to almost dry and you hear a sizzle. Add the simmering chicken stock 1 cup at a time and cook, continuously stirring, until it has absorbed almost all the way. Repeat this process until the rice is almost cooked; this will range from 15 to 20 minutes, depending on your rice. The rice kernels should still be a little al dente and the risotto should be creamy and a pourable consistency, not dry or clumpy.
• In a small saucepan, add about 1/2 cup simmering chicken stock and 2 tablespoons butter. Add the peas, then season with a little salt and pepper and stir. Place over low heat and cook until the peas are warmed through. Add the chives and tarragon. Transfer half of the peas to a bowl and mash with a muddler or fork. Return the mashed peas back to the pot of peas and keep warm. If the mixture looks dry, add 1/4 cup more of the stock.
• When the risotto is finished, shut the heat off and add the remaining 3 tablespoons butter, 2 tablespoon olive oil, half the Parmesan and all the lemon zest. Let it sit for 1 to 2 minutes. Stir and taste for seasoning. Add a little more Parmesan if needed. Add the white balsamic vinegar and lemon juice and stir. Garnish with more Parmesan and the pea mixture. Serve in warm bowls or on warm plates.

STUFFED CAPON BREAST WITH CORN AND PEA RISOTTO

Steps:

• To prepare the stuffing, process the meat from the capon legs in a food processor, fitted with a steel chopping blade, until fairly smooth. Scrape it into a bowl. Add the veal and enough cream to bind. Stir in the spinach, grated cheese and salt, pepper and nutmeg to taste.
• Preheat the oven to 375 degrees. Butter a baking dish large enough to hold the breasts.
• Remove the fillets from the breast halves and flatten them slightly. Cut a pocket in each piece. Divide the stuffing between the breasts, then sew them together with thread or secure them with toothpicks or tiny skewers. Season the outsides with salt and pepper.
• Melt the butter and oil in a heavy skillet over medium-high heat. When the butter has foamed, add the breasts and brown them on both sides. Transfer them to the baking dish and bake for 20 to 25 minutes, basting several times with the pan juices. Remove from the oven, cover loosely and let sit while finishing the risotto.
• While the capon is baking, melt three tablespoons of butter in a heavy casserole. When it has foamed, add the shallots and saute them over medium-high heat until soft. Add the rice, stir to coat with butter and cook for one minute. Pour in the wine and let it evaporate.
• Add the hot stock in ladlefuls, making sure each is absorbed before adding the next. Cook for about 20 minutes, or until al dente, stirring frequently. Add the peas and corn in the last five minutes. Before serving, stir in the remaining butter, cream, salt, pepper and grated cheese.
• While preparing the risotto, combine the chicken stock, Madeira and white wine in a saucepan. Bring the mixture to a boil over high heat and reduce it by one-third. Add the heavy cream and reduce it further, until it thickens. Whisk in the butter and season with salt and pepper.
• To serve, remove the thread (or toothpicks or skewers) and slice the capon breasts. Place the slices alongside the risotto and spoon the sauce over the capon. Serve with fresh asparagus spears.

RISOTTO WITH PEAS AND HAM

Steps:

• Heat the broth and garlic in a saucepan over medium heat until steaming; keep warm. Melt 2 tablespoons butter in a large Dutch oven or pot over medium-high heat. Add the leek and cook, stirring occasionally, until softened, 2 to 3 minutes. Add the rice; cook, stirring, until toasted, 2 to 3 minutes. Stir in the wine and cook, scraping up any browned bits, until absorbed, 3 to 5 minutes.
• Add 3 cups hot broth to the rice; cook, stirring constantly, until mostly absorbed, 8 to 10 minutes. Add 3 more cups hot broth; continue cooking, stirring, until the risotto is tender and thickened, 12 to 14 minutes.
• Reduce the heat to low and stir in the peas, ham, cheese and the remaining 2 tablespoons butter. Stir in more hot broth if the risotto is too thick; season with salt and pepper. Top each serving with mint, more cheese and the lemon zest.

PEA RISOTTO

Steps:

• Melt the butter in a large pan, add the onion and gently sweat for about 10 mins until really soft. Meanwhile, put 100g peas into a food processor with a ladleful of stock and whizz until completely puréed.
• Stir the rice into the onion, increase heat to medium and sizzle the rice for 1 min. Pour in the wine, then bubble and stir until completely absorbed. Continue cooking like this, adding a ladleful of stock at a time, and stirring continuously until the rice is tender and has a good creamy consistency - this will take 20-30 mins.
• Stir in the puréed peas, remaining peas, Parmesan and some seasoning, then turn off the heat and leave to stand for a few mins. Give the risotto a final stir, spoon into shallow bowls and top with some pea shoots and a drizzle of olive oil, if you like.