PARTNERS
Porcini mushroom risotto with venison
Ingredients
G 360 Carnaroli rice
G 150 Porcini mushrooms
G 100 venison chunks
G 30 white onion
G 50 butter
L 1 vegetable stock
G 50 grated Parmesan cheese
Extra virgin olive oil to taste
Chopped parsley to taste
White wine to taste
Preparation
- Lightly fry the onion in half the butter. Simmer with white wine until reduced. Continue cooking addinggradually the
- In a non-stick frying pan, stir-fry the Porcini mushrooms cut into cubes with extra virgin olive oil. Add the chunks of venison and season with salt.
- 5′ before cooking time, transfer the venison chunks with the Porcini to the rice. Stir well with butter and Parmesan cheese.
- Garnish the risotto with chopped parsley. Serve hot.
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ChefRoberto Dormicchi
Wine CouplingAndy ‘14 Az. Fiorini
Other Info Kcal 730* *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 60Kg and an average male weight of 80 Kg.
