Pigeon breast fillet with herb risotto and sweet sherry jus

Cut the shallot finely.

Heat the butter in a thick-bottomed pan. Fry the shallot 2 minutes. Add the risotto rice and fruit for 2 minutes.

In the meantime, heat the fond with the water in another pan.

Add the hot fond to the risotto little by little. Only add a new shot when the previous one has been recorded. Boil the risotto in approx. 20 minutes.

Meanwhile, spray the leaves and needles of the sprigs. Keep a few leaves of oregano behind. Cut the rest fine. Grate the Parmesan cheese.

Turn off the heat when the risotto is done. Add the chopped herbs, the Parmesan cheese and the butter.

Put the lid on the pan and let stand until use.

Heat the butter in a frying pan and fry the pigeon breast fillets for 3 minutes on a high heat. Times regularly.

Remove from the pan and leave to rest for 5 minutes under aluminum foil.

In the meantime pour the sherry into the pan with the remaining shortening. Let boil for 3 minutes. Season with salt and pepper.

Stir in the risotto again and season with salt and pepper. Divide over deep signs.

Cut the pigeon fillets into slices and place a fillet on the risotto on each plate. Pour the sherry jus over it and place the retained herbs on it.