Buttered Risotto with Endive* and Guinea fowl pieces with

for 4 servings 320 gr. short-grained Italian rice 2 guinea fowl breasts 100 gr. endive leaves 0,5 litre stock 50 gr. COLMAN’S Mustard 2 ripe beef tomatoes 100 gr. ZANETTI Parmesan cheese 50 gr. onion 5 gr. thyme 100 gr. FINESSA butter olive oil as required * A bitter-leaved salad plant, not to be confused with chicory – the white, cone-shaped shoots called "endive" by the French.

EXECUTION
Finely chop the onion and soften it on a low heat in a mixture of butter and oil in the pan to be used to cook the rice. Add the rice and stir over the heat until well coated with oil then add the stock, bring to the boil, lower the heat and cook the risotto in the usual way. While the risotto is cooking, skin the guinea fowl breasts and cut them into bite-sized pieces; season them with salt and pepper and dust with the dry Colman’s Mustard then heat a mixture of oil and Finessa butter in a non stick frying pan and brown the pieces over a fierce heat for a few minutes.
In another non - stick frying pan, toss the endive in more Finessa butter and oil, over high heat, and then keep it hot.
When the risotto is almost cooked, add the guinea fowl pieces and the endive to it and finish cooking together. Remove it from the heat and “butter” it (that is, incorporate the remaining ingredients, preferably raw so that they retain nutritional properties) with the Finessa butter, grated Zanetti Parmesan cheese and the tomatoes, skinned, seeded and chopped small.
Adjust the seasoning and serve very hot.