Saffron risotto with pecorino cheese, fava beans and chamois tartare

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Saffron risotto with pecorino cheese, fava beans and chamois tartare2020-06-03T08:27:57+02:00

Saffron risotto with pecorino cheese, fava beans and chamois tartare

  • CourseMain Course
  • Preparation45’
  • Difficultymedium
  • Selvagginachamois
  • Calories600 - 700
  • ActivityCorsa M 58’ F 80'
  • Persons4

Ingredients

G 240 Carnaroli rice

G 20 celery

G 20 carrot

G 20 onion

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

Chopped parsley and fresh wild fennel to taste

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 20 g 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.

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Chef

Wine CouplingValtellina Rosso DOC

Other Info

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.