Instructions

Heat a tablespoon of extra virgin olive oil in a pan, preferably Tuscan olive oil. Add the thinly sliced Breme red onion. Fry the onion until golden brown. Add the pigeons, cleaned, washed and singed. Cook the pigeons so that they brown on all sides. Cook the livers together, leaving them separated from the pigeon. Add a glass of raisins, salt and cook with the lid on, stirring pigeons several times, for about thirty minutes. Now it’s time to make the broth for the rice, heat the cold water with the Pecorino Toscano PDO crusts. Add the salt.

Boil 20 minutes and then simmer while you prepare the risotto. Heat the pan on low heat, when it is hot, add the rice, without any seasoning and let it toast for a few minutes, turning the pan to toast the rice until hands it feels hot. Add the cheese stock a little at a time, stirring constantly so that the rice does not stick to the pan.

Continue stirring and add the broth until it’s completely absorbed, about 17 minutes. Turn off the heat and add the cheese cut in julienne strips and diced up into very small cubes and then add the butter, stirring constantly.

While the risotto is cooking, chop up the pigeon livers and puree them in the blender with a tablespoon of the cooking liquid and olive oil, until you get a smooth sauce. Slice the pigeon breast. Prepare the dish with one cup rice, top with the slices of pigeon breast and drizzle with some liver sauce.