Risotto with porcini mushrooms and venison meat

Preparation	60'
Difficulty	Medium
Game	Roe deer
Calories	500 - 600
Activity	Running F 73’, M 53’
People	4
Wine pairing	Alto Adige Lagrein Dunkel

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

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.

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.

Risotto with porcini mushrooms and venison meat

Ingredients

Preparation

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