This is a classic recipe with the emphasis on taste. A creamy risotto with the sweet, caramelized flavour of roasted garlic is a wonderful accompaniment to the tender and moist squab, drizzled with a fragrant hit of pepper over a sweet glaze. Three words come to mind: creamy, rich and indulgent. This risotto is also perfect with roasted chicken, grilled vegetables or on its own.
Maple and Black Pepper Glazed Squab
- 1 tablespoon (15 mL) vegetable oil
- 1 squab (about 1 pound/450 g), rinsed with cold water and patted dry, halved lengthwise through the breastbone and backbone removed
- 2 sprigs rosemary
- 2 tablespoons (30 mL) pure maple syrup
- 1 tablespoon (15 mL) unsalted butter
- 1 teaspoon (5 mL) cracked black pepper
Roasted Garlic Risotto
- 2 heads Whole Roasted Garlic
- 3 tablespoons (45 mL) cold unsalted butter, divided
- 2 tablespoons (30 mL) olive oil
- 1 small onion, finely diced
- 2 cups (500 mL) arborio rice
- 4 to 5 cups (1 to 1.25 L) hot chicken stock, divided
- 1 cup (250 mL) finely grated
- Parmesan cheese
- Kosher salt and cracked black pepper
- Preheat oven to 350°F (180°C).
Prepare the Maple and Black Pepper Glazed Squab
- In an ovenproof skillet over medium heat, heat oil. Add squab halves skin side down and cook until skin is browned, about 3 minutes. Turn over and cook for 2 minutes more.
- Turn squab over again and add rosemary, maple syrup, butter and black pepper. Continue to cook squab, basting often, until skin is glistening and internal temperature of thigh meat reaches 125°F (50°C) for medium-rare doneness, about 3 minutes more. Remove from heat and set aside.
Make the Roasted Garlic Risotto
- Squeeze garlic cloves into a small bowl and mash with a fork. Set aside.
- In a skillet over medium heat, melt 1 tablespoon (15 mL) butter. Add olive oil and onion and cook for 2 to 3 minutes, until onions have softened. Add rice and continue to cook for 2 minutes, stirring constantly. Stir in reserved roasted garlic and 1 cup (250 mL) hot stock and stir until stock is completely absorbed by rice.
- Continue ladling stock into rice, 1 cup (250 mL) at a time and stirring until liquid is absorbed before adding more, until rice is al dente, 15 to 18 minutes, stirring constantly.
- When risotto is almost done, reheat squab in oven for 2 to 3 minutes.
- Remove risotto from heat. Stir in Parmesan and remaining 2 tablespoons (30 mL) butter until combined. Season to taste with salt and pepper. Serve squab on top of risotto.