Paul Hood served up barolo red wine risotto with confit guinea fowl recipe on Sunday Brunch.

The ingredients are: 500g risotto rice, 1 whole Guinea fowl, 1 bulb garlic, 1 bunch thyme chopped, 200g duck fat, 2 banana shallot fine dice, 500g butter, 2lt good red wine ( Barolo ), 2lt chicken stock, 100g grated parmesan, 200g finely sliced, and diced smoked pancetta, 1 Treviso finely chopped, 100ml extra virgin olive oil and black peppercorns in peppermill.