Roasted Game Hen with Wild Mushroom Risotto

Pair perfectly with Page Springs SGMp


4 Cornish game hens
Salt and pepper to taste
1 blood orange (regular orange can be substituted), quartered
4 sprigs fresh rosemary
6 tablespoons “Queen Creek” truffle olive oil (any olive oil will work)
24 cloves garlic
2/3 cup white wine (try La Serrana!!)
7 cup chicken broth
½ cup onion, diced
½ pound assorted fresh mushrooms (mixture of crimini, oyster, morels, and shitake works great! Whatever are available)
2 tablespoons fresh thyme, chopped
½ cup crème fraiche
2 cups Arborio rice
½ cup fresh Parmesan cheese, grated

Game Hen Directions

Preheat oven to 450 degrees F (230 degrees C).

Rub hens with 1 tablespoon of olive oil. Lightly season with salt and pepper. Place 1 orange wedge and 1 sprig rosemary in cavity of each hen. Arrange in a large, heavy roasting pan, and arrange garlic cloves around hens.

Roast in preheated oven for 25 minutes.

Reduce oven temperature to 350 F (175 C).

In a mixing bowl, whisk together 1/3 cup wine, 1/3 cup chicken broth, and 2 tablespoons of oil; pour over hens. Continue roasting about 25 minutes longer, or until hens are golden brown and juices run clear. Baste with pan juices every 10 minutes.

Transfer hens to a platter, pouring any cavity juices into the roasting pan. Tent hens with aluminum foil to keep warm. Transfer pan juices and garlic cloves to a medium saucepan and boil until liquids reduce to a sauce consistency, about 6 minutes. Cut hens in half lengthwise and arrange on plates. Spoon sauce and garlic around hens and serve over risotto.

Mushroom Risotto Directions

Heat 1 tablespoon of oil in a large sauté pan over medium heat. Add the fresh mushrooms, cook for 3 to 5 minutes until lightly browned, season with salt and pepper. Then remove from heat and set aside

Coat a saucepan with remaining 2 tablespoons of oil on medium high heat. Sauté the onion and shallot and cook until translucent, about 5 minutes. Add the rice and stir quickly until it is coated with the oil and opaque, 1 minute. Stir in remaining wine and cook until it is nearly all evaporated.

With a ladle, add 1 cup of the stock and cook, stirring, until the rice has nearly absorbed all the liquid. Add the remaining stock, 1 cup at a time. Continue to cook and stir, allowing the rice to absorb each addition of stock before adding more. Transfer the mushrooms to the rice mixture. Stir in Parmesan cheese, and crème fraiche, cook briefly.