Risotto with chicory and hare

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Risotto with chicory and hare2021-10-08T10:32:59+02:00
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Risotto with chicory and hare

  • CourseMain Course
  • Preparation30'
  • Difficultymedium
  • Selvagginahare
  • Calories400 - 500
  • ActivityRunning F 60', M 43'
  • Persons4

Ingredients

G 300 Carnaroli rice
G 150 hare meat pounded with knife
G 900 broth
G 50 chicory
N 1 anchovy
G 30 butter
G 30 Parmesan cheese
N 1 clove of garlic
G 20 Brandy
Extra virgin olive oil
Rosemary and sage
Salt and black pepper to taste
Lemon zest to taste

Preparation

  • Heat the oil in a pan. Add the garlic, rosemary, chickpeas and vegetable broth and cook for 10′.
  • Blend about one-third of the chickpeas until obtain a smooth cream then, combine with the rest. Season with salt and pepper.
  • Put the minced mouflon meat in a bowl, season with salt and pepper, marjoram, extra virgin olive oil and lemon juice.
  • Shape mini burgers, roll them in the breadcrumbs and cook in oven for 10′ at 180°.
  • Pour the chickpeas with their cream in a serving dish. Arrange three mini burgers for each person, garnish with marjoram leaves.

Other

Chef

Other Info

Kcal 480*

*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.