PARTNERS
Risotto with porcini mushrooms and venison meat
Ingredients
G 360 Carnaroli rice
N 4 sliced venison shanks
G 80 extra-virgin olive oil
1,2 L vegetable stock
G 200 porcini mushrooms
G 30 butter
G 30 shaved parmesan cheese
G 40 still white wine
Salt to taste
Parsley to taste
Preparation
- Sauté the venison shanks with olive oil, cook carefully until browned and simmer with wine until reduced. Add the vegetable stock, cover and let it cook slowly.
- Uncover after 20′ and leave it to cook until its sauce is reduced, then add a little salt to taste.
- Cook the rice into 700 dL of boiling stock, when it is almost ready (3/4 of the total coocking time) add the sliced porcini mushrooms and then stir in butter and parmesan until creamy.
- Place the venison shanks with their sauce at the center of a serving plate and the risotto all around. Sprinkle some chopped parsley over it.
Other
ChefRoberto Dormicchi
Wine CouplingAlto Adige Lagrein Dunkel
Other Info Kcal 590* *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 60 Kg and an average male weight of 80 Kg.
