PARTNERS
Risotto with porcini mushrooms and venison
Ingredients
G 250 Carnaroli rice
G 80 Porcini mushrooms
G 150 venison meat into cubes
G 30 butter
G 30 grated Parmesan
L 1 vegetable broth
N 1 orange (grated zest)
Rosemary to taste
Extra virgin olive oil to taste
Salt and black pepper to taste
Preparation
- Toast the rice and add broth little by little.
- Toast the venison nuggets on one side only, salt , pepper and set them aside.
- At three quarter of rice cooking time add the butter, the Parmesan cheese, the zest of orange the chopped rosemary and the fresh Porcini mushrooms cut into cubes.
- Combine the rice and serve with the venison nuggets and a drizzle of olive oil.
Other
ChefRoberto Dormicchi
Wine CouplingFranciacorta Rosè Riserva DOCG
Other Info Kcal 458* *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.
