Cornish Hen Stuffed with Risotto and Egg

Ingredients

Cornish Hen:

• 2 Cornish Hens

• 2-3 slice of ham or prosciutto

• 1-2 leaves of cabbage

of cabbage

Risotto:

• 2 cups Rice(short grain)

• 1 cup White Wine(dry)

• ½ cup Heavy Cream(double cream)

• 1 cup Parmesan cheese (fresh grated)

• 2 ½ cups chicken stock

• ½ onion

• 2-3 cloves of garlic

• 2-3 tablespoon butter

Stock

• 1 8oz can chicken stock

• 1 carrot, celery

• ½ onion

• 3-4 cloves of garlic

Ramen Egg:

• 2 eggs

• Pin or small sharp object

Preparation

Cornish Hen

1. Remove the bones- remove bones without breaking the skin; optionally remove bones wings. (save bones for stock)

2. Salt and Pepper- equal parts salt and pepper mix and season the cornish hen set in the refrigerator for 8 hours or overnight

Ramen Egg

1. Cook egg-bring water to boil and gently place 2 eggs into the water for 6-7min for a soft runny egg

Stock

1. Mirepoix- saute garlic, carrots, celery, and onion with butter or oil. Season with salt and pepper; optional red pepper flakes.

2. Stock-add the bones removed from the carcass. Add 8oz of water or the can of chicken stock. (Cook for 10-20 minutes)

Risotto

1. Aromatic- saute onion and garlic with butter or oil until translucent.

2. Toast rice-add rice sautee until opaque and coated.

3. Wine and Stock-add wine white wine and reduce. Slowly add a small portion of stock and constantly stir. Repeat stock as needed after each reduction.

4. Cook and Finish- The rice should be soft then add butter and parmesan cheese. Taste and adjust with salt and pepper. Cool and refrigerate overnight or at least 1 -2 hrs

Bake and Complete

1. Cover Eggs in layers-take cooked risotto and make a ball. Flatten and place egg until covered. (Optionally for smoky flavor; wrap and cover rice ball with ham or prosciutto and light pan fry.) The last layer blanched cabbage leaves.

2. Stuff and wrap- stuff egg bundle into a cornish hen. Take butcher twine or cotton twine bind and seal.

3. Sear and Roast- place on a pan (same as ham if used) lightly sear for color and base with butter. Place into 350℉ oven for 20-30 mins. Rest for 5-10 minutes.

4. Sauce- In the same pan place garlic and shallots or onion. (Add any herbs) Deglaze with white wine or red and reduce until thickened.