Crispy breast of guinea fowl with lemon risotto and glazed Mairübchen

Ingredients

Directions

1. 1

   Wash the lemon hot, grate dry and finely grate the peel. Halve the lemon and squeeze 1 half. Peel onion and garlic and chop finely. Heat 2 tbsp. fat in a pot.

2. 2

   Fry the diced onion and garlic until transparent. Add rice and fry briefly. Add wine and 200 ml of the broth, bring to the boil, lemon zest, except for a little bit for sprinkling, stir in and continue cooking.

3. 3

   Once the liquid has been absorbed, add the remaining stock gradually, stirring from time to time. Always add the next portion of liquid only when the rice has absorbed the liquid. Cook for a total of 30-35 minutes.

4. 4

   Wash the meat, dab dry and season with salt and pepper. Place the meat on a greased baking tray with the skin side facing upwards and drizzle with oil. Cook in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) on the 2nd rack from above for approx. 30 minutes.

5. 5

   Clean and peel the little fairy cups, leaving a little green. Cut the turnips into slices. Melt 2 tablespoons of fat in a saucepan. Fry the turnips for about 5 minutes, turning them over, sprinkle with 1/2 teaspoon sugar and let them caramelise a bit.

6. 6

   Add 100 ml water, bring to the boil and dissolve the caramel, cover and steam for about 5 minutes, stirring from time to time. Season with salt and pepper. Wash the chervil, dab dry and remove coarse stalks.

7. 7

   Chervil, chop finely except for something to garnish and sprinkle over the turnips. Grate the Parmesan finely. Dice 30 g butter. Fold parmesan, 2-3 tbsp lemon juice and butter cubes into the risotto. Season to taste with salt, pepper, lemon juice and some sugar.

8. 8

   Take out the meat, cut into slices and serve with risotto and turnips. Sprinkle risotto with the rest of lemon peel and garnish plate with chervil.