Saffron and venison ossobuco risotto

Preparation	2h
Difficulty	Hard
Game	Deer
Calories	700 - 800
Activity	M 67’ F 93’
People	4
Wine pairing	San Colombano Rosso DOC

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

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.

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.

Saffron and venison ossobuco risotto

Ingredients

Preparation

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