Ingredients

For the Sauce
2½ cups chicken stock
¼ cup dried porcini mushrooms
4 medium squab
3 bay leaves
1 teaspoon fresh rosemary leaves
4 cloves
½ cup extra-virgin olive oil
1 large onion, chopped
2 slices lean bacon, finely diced
½ cup carrots, shredded
1 cup dry white wine
1½ tomato paste
salt
freshly ground black pepper

For the Risotto
3 tablespoons extra-virgin olive oil
½ cup onions, minced
2 tablespoons shallots, minced
2½ cups arborio rice
½ cup dry white wine
6½ cups chicken stock, or canned chicken broth
½ teaspoon salt
2 tablespoons unsalted butter, cut into pieces
½ cup Parmigiano-Reggiano, freshly grated
freshly ground black pepper

Description

Squab Was One Of The Animali Di Cortile (courtyard Animals) That We Kept In The Town Of Busoler. My Cousin Renato Built Little Wooden Boxes With Vaulted Openings On The Roof Of The Cantina (wine Cellar) In The Courtyard That Served As The Home Of Our Fami

View Full Recipe