PARTNERS
Beetroot risotto with yogurt cream and quenelles of hare
Ingredients
G 280 Carnaroli rice
G 30 shallot
G 30 butter
G 80 precooked beetroots
G 50 light yogurt
G 50 grated Parmesan cheese
G 200 hare meat
N 1 anchovy fillet
N 1 clove of garlic
N 2 sage leaves
Vegetable broth to taste
Table salt and black pepper to taste
Extra virgin olive oil to taste
Preparation
For the rice
- Melt G 20 of butter in a saucepan, add the chopped shallot and cook until golden brown.
- Add the rice, toast it pouring hot vegetable broth.
- Cut the beetroot into cubes and blend them with the minipimer.
- Pour the cream over the rice and stir in the remaining butter and parmesan cheese. Salt to taste.
For the hare
- Clean the hare meat removing all the nerves and cut it into very small cubes with a knife. Season with extra virgin olive oil, garlic clove in half without the green germ, chopped anchovy, sage leaves and salt.
- Form little quenelles of meat with two coffee spoons.
- Garnish the rice with yogurt cream and the little quenelles of hare. Serve immediately.
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ChefRoberto Dormicchi
Wine CouplingLacrima di Morro D'Alba-Conti di Buscareto
Other Info Kcal 407* *For every medium-low speed running activity (8Km/h), the AVERAGE calorie consumption is of approximately 8Kcal x Kg x height, considering an average female weight of 60 Kg and an average male weight of 80 Kg.
