Venison and Wild Hop Risotto

Preparation	30'
Difficulty	Easy
Game	Roe deer
Calories	400 - 500
Activity	running M 38’, F 53’
People	4
Wine pairing	Curtefranca bianco DOC

Ingredients

G 200 venison meat (roe deer)
G 320 Carnaroli rice
L 2 water
G 300 wild hop shoots (bruscandolo)
mL 30 dry white wine
Extra virgin olive oil to taste
Salt and thyme to taste
Edible gold flakes to taste

Kcal 428 *

*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 60 Kg and an average male weight of 80 Kg.

Preparation

Start by blanching the bruscandolo in salted boiling water. After a few minutes of cooking, immerse them in ice water to stop the cooking process. Then, blend them until you achieve a smooth, uniform mixture.
In a saucepan, toast the rice in a drizzle of extra virgin olive oil, seasoning with salt. Once the rice is golden, deglaze with the white wine. Gradually add the boiling water a little at a time, allowing it to absorb and evaporate as you continue cooking over high heat.
While the rice is cooking, cut the venison into small pieces and set it aside.
After about 13’ of cooking, turn off the heat and let the rice rest for 1-2’. Then, add the wild hop sauce and the venison meat. Stir well, adding the extra virgin olive oil in a thin stream to create a creamy consistency.
Serve the risotto on plates, garnishing with fresh thyme leaves and edible gold flakes for an elegant touch.

Venison and Wild Hop Risotto

Ingredients

Preparation

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