Risotto with Venison and Tomatoes
Risotto with venison and tomatoes is a recipe featuring fresh ingredients from the venison category. Try this and other recipes from Spoonsparrow!
Ingredients
- 300 g ripe tomatoes
- 400 g venison loin (pre‑cooked,)
- 1 Garlic clove
- 1 Shallot
- 4 tbsp olive oil
- Salt
- black pepper (ground)
- 300 g risotto rice (Avorio or Vialone)
- 150 ml dry white wine
- 800 ml vegetable broth
- 1 sprig rosemary
- 2 stems thyme
- 75 g freshly grated Parmesan cheese
- 30 g Butter
Instructions
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1.
Peel, cool, deseed and dice the tomatoes into small cubes. Wash the venison, pat dry, trim if necessary and cut into small cubes as well. Peel the garlic and shallot and finely dice them.
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2.
Heat 2 tbsp of oil in a pan and quickly sear the venison cubes while turning them. Season with salt and pepper, remove and set aside. In a pot heat the remaining oil and sauté the shallot, garlic and rice until translucent.
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3.
Deglaze with half the wine, reduce it, then add the rest of the wine. Let absorb again, pour in some broth just enough to cover the rice, and stir until the liquid is fully absorbed. Continue this process until the broth is used up and the rice is cooked (20‑25 minutes).
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4.
Wash the herbs, shake dry, set aside a few sprigs for garnish and finely chop the rest. Mix the tomatoes, venison, freshly chopped herbs, Parmesan and butter into the risotto, season with salt and pepper, taste, plate and serve garnished with herb tips.
