Method

Risotto

1. Finley dice the shallots and garlic.
2. Sweat the shallots down in butter, without colouring, and then add the rice and herbs and stir continuously.
3. Add the white wine and reduce until all liquid has gone.
4. Cover with half the stock and the cream.
5. When the rice is cooked and liquid reduced, add the Parmesan cheese and spread onto a thin tray to cool.
6. Ball the mushroom duxelle into ½ golf ball sized pieces.
7. When rice is cold mould it around the mushroom ball and place in fridge to chill.
8. Ball the rillette leg meat into the same size as the mushroom balls and place in the fridge to chill.

Pane

1. Set up three trays, one with seasoned flour, the second with beaten eggs and milk and the third with the panko breadcrumbs.
2. To start, roll the risotto balls in flour then in egg wash, then roll into the breadcrumbs. Then back into egg wash then breadcrumbs again. This will give a great crust.
3. Place the balls onto a tray and place in the fridge.

Sweet Potato Cream

1. Peel the sweet potatoes, cut into even shapes and place into a pan.
2. Cover with cream and water, and then add the garlic.
3. Boil until the potatoes are soft. Drain and keep the liquid.
4. Blend the cooked potatoes in a food processer and season.
5. Add a little liquid if needed and then place to one side until needed.

Guinea Fowl

1. Roast, in a preheated oven at 180°C/Gas Mark 6, the guinea fowl with the herbs, shallots and garlic for 20 minutes.
2. When cooked turn on its breast to rest in a warm place for least 10 minutes.

Assembly

1. Deep fry the risotto balls in oil heated to 180°C until golden brown, then place in the oven until heated right though. Place on kitchen paper to drain away any excess oil.
2. Place a drag of the potato cream onto a warm plate and place a guinea fowl breast next to this.
3. Finally place a risotto ball on top of the sweet potato cream and serve with warmed chicken jus in a jug.