We had a little rain today, to say the least. A good day to roast a bird, or two. As an experiment, I decided to stuff the game hens with risotto. I made the risotto with portobello mushrooms and the extra pancetta I had from last night's quinoa, following my usual method for risotto. There are several recipe posting from the past. But basically, saute pancetta until crispy, then the shallots and sliced mushrooms until softened. Add in risotto, then deglaze with white wine. Cook risotto using a little chicken stock at a time, letting the stock evaporate between additions. Finish with a little fontina cheese. I only cooked the risotto to about 2/3 done as I thought it would cook further while the game hens are roasting.
Rinse and dry the hens with paper towels. Stuff the game hens with the risotto, truss and then salt and pepper them. Brush them with a little melted butter and roast in a 400f oven breast side down for the first 10-15 minutes. Turn over, brush breast side with a little more butter or if there are any pan drippings, use that. Roast for another 30-40 minutes until the hens are golden and when leg is pierced, the juices run clear.
Of course there is a sauce.
pan drippings from roasting hens (about 1 tbsp fat and as much juices are there might be)
2 tbsp flour
1/2 cup veal stock
1/2 cup chicken stock
4 kaffir lime leaves
pinch of saffron
Simmer stocks with lime leaves and saffron for about 5 minutes. Make a roux with the flour and fat from the pan drippings. Whisk roux into the stocks, boiling over medium heat. Salt and pepper to taste. We are a family of sauce lovers.