Porcini mushroom risotto with venison

Preparation	30'
Difficulty	Easy
Game	Fallow deer
Calories	700 - 800
Activity	Running F 91’, M 66’
People	4
Wine pairing	Andy ‘14 Az. Fiorini

Ingredients

G 360 Carnaroli rice
G 150 Porcini mushrooms
G 100 venison chunks
G 30 white onion
G 50 butter
L 1 vegetable stock
G 50 grated Parmesan cheese
Extra virgin olive oil to taste
Chopped parsley to taste
White wine to taste

Kcal 730*

*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.

Preparation

Lightly fry the onion in half the butter. Simmer with white wine until reduced. Continue cooking addinggradually the
In a non-stick frying pan, stir-fry the Porcini mushrooms cut into cubes with extra virgin olive oil. Add the chunks of venison and season with salt.
5′ before cooking time, transfer the venison chunks with the Porcini to the rice. Stir well with butter and Parmesan cheese.
Garnish the risotto with chopped parsley. Serve hot.

Porcini mushroom risotto with venison

Ingredients

Preparation

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