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Wood pigeon and pancetta risotto with black truffle and parmesan shavings

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For the pigeon

For the stock

For the risotto

For the sauce

  • 150ml/5fl oz stock
  • splash reserved red wine
  • 30g/1oz cold butter, cubed
  • sea salt and freshly ground black pepper

To garnish

  • 1 black truffle, very finely sliced or shaved
  • Cyprus salt, or sea salt flakes