Saffron risotto with pecorino cheese, fava beans and chamois tartare

Preparation	45’
Difficulty	Medium
Game	Suède
Calories	600 - 700
Activity	Running M 58’, F 80'
People	4
Wine pairing	Valtellina Rosso DOC

Ingredients

G 240 Carnaroli rice
G 20 celery
G 20 carrot
G 20 onion
N 2 cloves
G 40 butter
G 70 grated parmesan cheese
G 2 saffron
G 200 pecorino cheese
G 200 fava beans
G 200 chamois meat
Lemon zest to taste
Extra virgin olive oil, salt and pepper to taste
Chopped parsley and fresh wild fennel to taste

Kcal 645*

*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

Prepare a vegetable broth with celery, carrots and onion with the cloves put into it.
Sear fava beans in boiling water, drain and allow to cool in cold water. Open the fava beans with a paring knife and remove the pod, season with oil, salt, pepper and chopped wild fennel.
Cut the pecorino cheese slices into small cubes and set aside.
Pound the chamois meat with a knife, season with salt, pepper, grated parmesan cheese, chopped parsley.
Toast the rice with G 20 of butter, add the broth seasoned with salt. Continue to cook adding some broth little by little.
Add a little lukewarm broth to saffron pistils.
Combine the dilute saffron with the rice and add the rest of the butter and parmesan cheese.
Arrange the rice on a dish, make some circles with pecorino cheese, fava beans, chamois tartare using a “coppa-pasta” (cutter mold ring), garnish with wild fennel and saffron pistils.

Saffron risotto with pecorino cheese, fava beans and chamois tartare

Ingredients

Preparation

Other dishes from Suède