Ingredients for 6 servings:
- for rice
400gr rice
50gr butter
1 small onion
dry white wine
1lt hot broth
grated parmesan cheese

- for pigeons
2 new pigeons well cleaned
40gr butter
1 small onion
1 stalk celery
1 small carrot
few parsley
1 hand mushrooms (dipped in warm hater)
1 glass red wine
broth
Salt

Preparation:
Mince very thinly onion, celery, carrot, parsley
In a medium-pan melt butter and add minced herbs, chopped dressed pigeons
Brown well, add salt, mushrooms and red wine
Lid up pan and cook using low heat, if necessary add few broth
Let cook pigeons for 30minutes than prepare rice
In a medium pan melt 30gr butter and brown onion. Take onion away and pour rice.
Brown rice a bit, add white wine and stir till wine evaporates then add broth slow slow.

Cook rice till tender but firm, take away from heat and stir with remaining butter and parmesan cheese. Pour half rice in a oven pan (greased and proud with grated bread)

In the middle pour pigeons stew with its sauce.
End covering with remaining rice
Spread with grated bread and curls butter and place in 230°C oven.
When surface is crunchy and golden take out from oven and set aside for a while
Finally, turn pan upside down and serve.