The risotto with grive (fieldfare)

July 26, 2011
The risotto with grive (fieldfare)


  • 10 grive
  • 100 gr of butter
  • a small glass of Marsala
  • 40 juniper berries
  • 400 gr of rice
  • 2 onions
  • 50 gr of marrow
  • salt
  • pepper
  • broth

What to prepare

  • a large copper saucepan with a lid
  • a small copper saucepan
  • a tall copper casserole
  • a carving fork
  • a wooden spoon
  • a sifter (dobion)
  • a small round serving dish


Take the grive, pluck the feathers, open them and clean on the flame. In a copper saucepan brown them with some butter, and following add the broth letting them cook for approximately two hours covering the saucepan with a lid. When the grive are cooked brown them and add them with a small glass of Marsala to the salmi, which you have prepared on the side, as we will now describe.

As soon as the flame is high, you will pour it on the risotto that you made and served in a dish making a nest with the rice. Salmì for the grive. Cook the heads, the livers, 9 hearts and the gizzards of all the grive, add the juniper berries (4 per grive) and brown with the butter until cooked; put in a sifter and add to the grive as already said above.


Chop the onions in very thin slices and brown in a copper casserole where you have already let the marrow melt. Add the rice and let it absorb all the seasoning. Wet the rice with a glass and a half of dry white wine. Add some excellent broth and mix until fully cooked.


As pointed out by Riccardo here, some of the Fieldfares subfamilies are in danger of extinction. The recipe is to be considered only as a cultural reference of the traditional Langhe cuisine, and not as something you can serve in your next romantic dinner ;-)

Foto Credit: Luca Nebuloni