John Surla's Grilled Squab
With Risotto, Mushroom & Red Wine Reduction
Chef John Surla, proprietor & Executive Chef of Fina’s in Ripon Ca, prepares a classic Italian dish that he’s been serving up for over 20 years – Grilled Squab with Risotto, Mushroom, & Red Wine Reduction.
Active Time: 30 Min
Total Time: 1 HR
- 6 King Cal Whole Semi-Boned Squab
- 1 TBS. Kosher Salt
- 1 tsp. Black Pepper
- 2 cups Arborio Rice
- 2 oz Extra Virgin Olive Oil
- 10 cups Chicken Stock
- 1 tbs Garlic, Minced
- 1 tbs Shallots, Minced
- 2 cups Shitake Mushrooms, No Stems, Sliced
- 8 leaves Fresh Basil, Chiffonade Cut
- ¼ cup Butter, Unsalted
- ½ cup Parmesan-Reggiano, Grated
- To taste Salt and Pepper
- 2 cups Demi-Glace, reduced to ½ cup of thick Sauce
How to Make It
In a large sauce pot, saute the rice in the Olive Oil until coated, 4 mins. Then add mushrooms, shallots, garlic, saute for 3 mins.
Gradually add hot chicken stock, stir with a wooden spoon, when chicken stock evaporates, add more stock. Keep repeating this procedure until risotto is cooked through, about 25 mins.
To Finish: add butter, parmesan, basil, and salt and pepper to taste, until Risotto is thick.
Rinse & pat the squab dry.
Lightly rub squab with olive oil and seasoning mix.
Place squab breast side down on Grill.
Grill at 10 o’clock for 4 Mins then turn to 2 o’clock for 4 mins, then flip over and repeat procudure, until squab reaches 145 degrees. Remove from the Grill and let rest for 5 min.
Place risotto in the middle of the Plate, Place the Squab Breast Fanned over the Risotto, and the Legs presented over the top of the risotto. Take the Demi Glace reduction and spoon over the Squab Breasts