PARTNERS
Saffron and venison ossobuco risotto
- CourseMain Course
- Preparation2h
- Difficultyhard
- Gamedeer
- Calories700 - 800
- ActivityM 67’ F 93’
- Persons4
Ingredients
N 4 venison ossobuco
N 1 onion
N 2 carrots
N 1 celery stalk
G 90 butter
N 1 tablespoon of tomato paste
N 1 bay leaf
G 320 Carnaroli rice
G 30 venison marrow
mL 80 white wine
N ½ shallot
L 1.5 meat broth
G 50 Parmigiano Reggiano cheese
Saffron to taste
Vegetable stock to taste
Flour to taste
Pepper and Extra virgin olive oil to taste
For the gremolada
N ½ lemon peel
G 30 parsley
N 1 clove garlic
G 20 rosemary
G 20 sage
Preparation
- Flour the ossobuchi and brown them in a hot pan with a drizzle of olive oil, salted and peppered.
- Clean the vegetables and cut them into 0.5 cm cubes. In a saucepan, fry the vegetables with a drizzle of oil.
- Add the ossobuchi, bay leaf and 40 g of butter. Blend with 30 ml of white wine, add the tomato paste and cover with water. Cook with the lid for about 1.5 h.
- For the gremolada, hone the aromas and crush the garlic clove several times with the knife.
- Finely chop the garlic, parsley leaves, rosemary needles, sage leaves and lemon zest.
- Finely chop the shallot, dry roast the rice, add a pinch of salt, 30 g of butter and the shallot.
- Blend with 50 ml of wine, let dry and continue cooking with meat stock.
- Halfway through cooking, add half the saffron and salt. When cooked, whisk out of the heat with 50 g of butter, Parmigiano cheese, pepper, marrow and the remaining saffron.
- Place the risotto on a flat plate, lay on top the ossobuco and cover it with its sauce.
- Decorate with the gremolada.
Other
ChefMatteo Vergine
Wine CouplingSan Colombano Rosso DOC
Other Info Kcal 746* *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.
