Beetroot risotto with yogurt cream and quenelles of hare

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Beetroot risotto with yogurt cream and quenelles of hare2020-04-08T16:46:42+02:00

Beetroot risotto with yogurt cream and quenelles of hare

  • CourseMain Course
  • Preparation30'
  • Difficultyeasy
  • Selvagginahare
  • Calories400 - 500
  • ActivityRun F 50’ M 37’
  • Persons4

Ingredients

280gr Carnaroli rice

30gr shallot

30gr butter

Vegetable broth to taste

80gr precooked beetroots

50gr light yogurt

50gr grated Parmesan cheese

200gr hare meat

N 1 anchovy fillet

N 1 clove of garlic

N 2 sage leaves

Table salt and black pepper to taste

Extra virgin olive oil to taste

Preparation

For the rice

  • Melt 20g of butter in a saucepan, add the chopped shallot and cook until golden brown.
  • Add the rice, toast it pouring hot vegetable broth.
  • Cut the beetroot into cubes and blend them with the minipimer.
  • Pour the cream over the rice and stir in the remaining butter and parmesan cheese. Salt to taste.

For the hare

  • Clean the hare meat removing all the nerves and cut it into very small cubes with a knife. Season with extra virgin olive oil, garlic clove in half without the green germ, chopped anchovy, sage leaves and salt.
  • Form little quenelles of meat with two coffee spoons.
  • Garnish the rice with yogurt cream and the little quenelles of hare. Serve immediately.

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