Risotto with chicory and hare

/Risotto with chicory and hare
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Risotto with chicory and hare

  • CourseMain Course
  • Preparation30'
  • Difficultymedium
  • Selvagginahare
  • Calories400 - 500
  • ActivityRun F 60' M 43'
  • Persons4

Ingredients

For 4 servings:

G 300 Carnaroli rice

G 150 hare meat pounded with knife

G 900 broth

G 50 chicory

N 1 anchovy

Lemon zest to taste

G 30 butter

G 30 Parmesan cheese

N 1 clove of garlic

G 20 Brandy

EVO oil

Rosemary and sage

Salt and black pepper to taste

Preparation

  • Heat the oil in a pan. Add the garlic, rosemary, chickpeas and vegetable broth and cook for 10 minutes.
  • Blend about one-third of the chickpeas until obtain a smooth cream then, combine with the rest. Season with salt and pepper.
  • Put the minced mouflon meat in a bowl, season with salt and pepper, marjoram, extra virgin olive oil and lemon juice.
  • Shape mini burgers, roll them in the breadcrumbs and cook in oven for 10 minutes at 180°.
  • Pour the chickpeas with their cream in a serving dish. Arrange three mini burgers for each person, garnish with marjoram leaves.

Other

Chef

Other Info

Kcal 480

*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.

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