Risotto with porcini mushrooms and venison meat
360 gr Carnaroli rice
4 sliced venison shanks
80 gr extra-virgin olive oil
1,200 l vegetable stock
200 gr porcini mushrooms
30 gr butter
30 gr shaved parmesan cheese
40 gr still white wine
Salt to taste
Parsley to taste
- 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 minutes and leave it to cook until its sauce is reduced, then add a little salt to taste.
- Cook the rice into 700dl 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.
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