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Porcini mushroom risotto with deer2021-10-11T16:30:20+02:00
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Porcini mushroom risotto with deer

  • CourseMain Course
  • Preparation30'
  • Difficultyeasy
  • Selvagginafallow deer
  • Calories700 - 800
  • ActivityRunning F 91’, M 66’
  • Persons4

Ingredients

G 360 Carnaroli rice
G 150 Porcini mushrooms
G 100 deer chunks
G 30 white onion
G 50 butter
L 1 vegetable broth
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 deer meat and season with salt.
  • 5′ before cooking time, transfer the deer chunks with the Porcini to the rice. Stir well with butter and Parmesan cheese.
  • Garnish the risotto with chopped parsley. Serve hot.

Other

Chef

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.