Risotto with porcini mushrooms and venison

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Risotto with porcini mushrooms and venison2024-06-07T14:35:07+02:00

Risotto with porcini mushrooms and venison

  • CourseMain Course
  • Preparation30'
  • Difficultymedium
  • Gamedeer
  • Calories400 - 500
  • ActivityRunning F 57', M 41'
  • Persons4


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


  • 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.



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.