Pan-fried game with wild mushroom risotto recipe
 This rich and flavourful dish showcases the best of British game. 20g/¾oz butter 1 tbsp olive oil1 sprig thyme 1 garlic clove, finely chopped 1 pheasant breast, bones removed1 pigeon breast, bones removed1 partridge breast, bones removed 1 mallard breast, bones removed2 tbsp brandy2 tbsp balsamic vinegar 1 tsp truffle oil 20g/¾oz butter 1 tbsp olive oil 1 sprig thyme 1 garlic clove, finely chopped 1 pheasant breast, bones removed 1 pigeon breast, bones removed 1 partridge breast, bones removed 1 mallard breast, bones removed 2 tbsp brandy 2 tbsp balsamic vinegar 1 tsp truffle oil 1 tbsp olive oil 50g/1¾oz unsalted butter1 leek, finely chopped1 sprig thyme, leaves picked 250g/9oz assorted wild mushrooms, roughly chopped50g/1¾oz dried porcini, soaked in warm water for half an hour and drained300g/10½oz arborio, or other risotto rice 100ml/3½fl oz dry white wine1 litre/1¾ pints dark chicken stock 30g/1oz Parmesan, grated50ml/2fl oz double creamsqueeze lemon juicesalt 1 tbsp olive oil 50g/1¾oz unsalted butter 1 leek, finely chopped 1 sprig thyme, leaves picked 250g/9oz assorted wild mushrooms, roughly chopped 50g/1¾oz dried porcini, soaked in warm water for half an hour and drained 300g/10½oz arborio, or other risotto rice 100ml/3½fl oz dry white wine 1 litre/1¾ pints dark chicken stock 30g/1oz Parmesan, grated 50ml/2fl oz double cream squeeze lemon juice salt Method To make the game, heat the butter and olive oil in a large frying pan over a medium heat, then add the thyme and garlic. Add the pheasant breast and pan-fry, skin-side down, until lightly golden-brown. Turn the breast over and continue cooking, until almost cooked through, but still a little pink (or longer, if you prefer your meat well done). Remove from the pan and set aside to rest. Repeat with the remaining breasts, ensuring the juices run clear before you remove them from the pan. Pour the brandy and vinegar into the pan to deglaze, scraping off the residue from the bottom of the pan. Bubble over a high heat for 4–5 minutes, or until the liquid has reduced to a glaze. Add the truffle oil and set aside. Return the breasts to the pan with their resting juices and spoon over the glaze. Keep warm. Meanwhile, to make the risotto, heat the oil and 25g/1oz of the butter in a frying pan. Sauté the leek and thyme on a medium-low heat for 7–10 minutes until soft and translucent. Add the wild mushrooms and drained porcini mushrooms and cook for a further 5 minutes. Stir in the rice. Pour in the wine and simmer until the liquid has almost reduced, then add a ladleful of stock. Cook the rice, stirring continuously, until the stock has been absorbed. Continue to add the stock, a ladleful at a time, until the grains of rice are plump and creamy. This should take 15–20 minutes. Stir in the Parmesan and cream, then season with salt and a squeeze of lemon juice. Stir in the remaining butter.Spoon the risotto onto four serving plates. Slice the game breasts and arrange on top. Spoon over the resting juices and serve. To make the game, heat the butter and olive oil in a large frying pan over a medium heat, then add the thyme and garlic. To make the game, heat the butter and olive oil in a large frying pan over a medium heat, then add the thyme and garlic. Add the pheasant breast and pan-fry, skin-side down, until lightly golden-brown. Turn the breast over and continue cooking, until almost cooked through, but still a little pink (or longer, if you prefer your meat well done). Remove from the pan and set aside to rest. Repeat with the remaining breasts, ensuring the juices run clear before you remove them from the pan. Add the pheasant breast and pan-fry, skin-side down, until lightly golden-brown. Turn the breast over and continue cooking, until almost cooked through, but still a little pink (or longer, if you prefer your meat well done). Remove from the pan and set aside to rest. Repeat with the remaining breasts, ensuring the juices run clear before you remove them from the pan. Pour the brandy and vinegar into the pan to deglaze, scraping off the residue from the bottom of the pan. Bubble over a high heat for 4–5 minutes, or until the liquid has reduced to a glaze. Add the truffle oil and set aside. Pour the brandy and vinegar into the pan to deglaze, scraping off the residue from the bottom of the pan. Bubble over a high heat for 4–5 minutes, or until the liquid has reduced to a glaze. Add the truffle oil and set aside. Return the breasts to the pan with their resting juices and spoon over the glaze. Keep warm. Return the breasts to the pan with their resting juices and spoon over the glaze. Keep warm. Meanwhile, to make the risotto, heat the oil and 25g/1oz of the butter in a frying pan. Sauté the leek and thyme on a medium-low heat for 7–10 minutes until soft and translucent. Add the wild mushrooms and drained porcini mushrooms and cook for a further 5 minutes. Stir in the rice. Meanwhile, to make the risotto, heat the oil and 25g/1oz of the butter in a frying pan. Sauté the leek and thyme on a medium-low heat for 7–10 minutes until soft and translucent. Add the wild mushrooms and drained porcini mushrooms and cook for a further 5 minutes. Stir in the rice. Pour in the wine and simmer until the liquid has almost reduced, then add a ladleful of stock. Cook the rice, stirring continuously, until the stock has been absorbed. Continue to add the stock, a ladleful at a time, until the grains of rice are plump and creamy. This should take 15–20 minutes. Pour in the wine and simmer until the liquid has almost reduced, then add a ladleful of stock. Cook the rice, stirring continuously, until the stock has been absorbed. Continue to add the stock, a ladleful at a time, until the grains of rice are plump and creamy. This should take 15–20 minutes. Stir in the Parmesan and cream, then season with salt and a squeeze of lemon juice. Stir in the remaining butter. Stir in the Parmesan and cream, then season with salt and a squeeze of lemon juice. Stir in the remaining butter. Spoon the risotto onto four serving plates. Slice the game breasts and arrange on top. Spoon over the resting juices and serve. Spoon the risotto onto four serving plates. Slice the game breasts and arrange on top. Spoon over the resting juices and serve.