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Italian rice dish with game meat
(0 votes)
Difficulty:
easy
Preparation:
35 min.
Preparation
ready in 1 hr 5 mins
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Ingredients
for
4
- Ingredients
- 4 Tbsps olive oil
- 2 ½ cups Venison saddle (ready-to-cook, diced)
- 1 shallot (finely chopped)
- 1 garlic clove (finely chopped)
- 1 ⅔ cups Risotto (Avorio or Vialone)
- ⅔ cup dry white wine
- 3 ½ cups vegetable stock
- 2 cups ripe Tomatoes (peeled and diced)
- 1 sprig rosemary (some leaves set aside to garnish, rest chopped)
- 2 sprigs thyme (some leaves set aside to garnish, rest chopped)
- ¾ cup fresh Parmesan (grated)
- 2 ½ Tbsps butter
Preparation steps
1.
Heat two tbsp oil in a pan and fry the meat on a high heat. Season with salt and ground black pepper, remove from the pan and set aside.
2.
Heat the remaining oil in a pot and add the shallot, garlic and the rice. Deglaze with half the wine, reduce slightly and then add the remaining wine. Allow the liquid to be absorbed and then add just enough stock so the rice is covered.
3.
Stir until the liquid is fully absorbed and continue like this until the stock is used up and the rice is cooked (20-25 min).
4.
Add the tomatoes, meat, chopped herbs, Parmesan and the butter to the risotto and season with salt and ground black black pepper. Serve on plates and garnish with the remaining herbs.
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