Ingredients (for a large portion)

• 3 pigeon breasts cut into thin (approx 1 inch wide) strips. 
• 2-3 handfuls arborio or other risotto rice
• 1 small onion, finely diced
• 2 rashers unsmoked bacon, chopped into small pieces 
• large knob of butter for frying plus about 1 tbsp extra
• 1 small clove garlic, minced
• 8-10 rosemary leaves finely chopped 
• 25g dried porcini mushrooms, soaked with soaking liquid reserved
• 1/4 bottle red wine
• Up to 200ml chicken stock- you probably won’t need quite this much.
• salt and pepper
• green salad to serve

Method

1. Het the pan very hot and sear the pigeon slices for about 45 seconds per side. Remove from the pan with a slotted spoon and keep warm on a plate. 
2. Turn down the heat and add the butter to the pan. Fry the onion, garlic and rosemary in the butter over a low heat until the onion is soft but not coloured. Scrape up any pigeon flavoured bit from the bottom of the pan along the way! 
3. Add the bacon pieces and fry until cooked
4. Add the arborio rice and stir to coat with the butter. Fry for about 2 minutes until some of the butter has been absorbed.
5. Add the mushroom soaking liquid, mushrooms and wine and simmer gently, stirring very frequently until all the liquid has been absorbed. 
6. Add a little chicken stock and stir until absorbed.
7. Repeat step 4 until the rice is cooked (just test a few grains to check.) 
8. Stir in the tablespoon of butter and a dash of single cream if desired.
9. Taste and adjust seasoning.
10. Stir in the pigeon slices and serve, garnished with rosemary.