Venison risotto with smoked slab bacon
Venison risotto with smoked slab bacon
INGREDIENTS (for 8 to 10 servings)
- 2 cups (500 ml) arborio rice
- 1 cup (250 ml) white wine
- 2 tsp. olive oil
- ½ leek, white part only, thinly sliced
- 1 pinch of salt
- 1 cup (250 ml) hot chicken broth
- 1 kg venison (inside round), in approximately 3 cm cubes
- 1 kg slab bacon (see your butcher), in approximately 1 cm cubes
- 1 leek, thinly sliced
- 2 cups mushrooms, sliced as desired
- 2 knobs of butter
To finish the dish
- 2 cups (500 ml) 18% cream
- Parmigiano Reggiano cheese, aged 36 months, grated, to taste
- Freshly ground pepper
DIRECTIONS
- In a large pot, heat the olive oil and sweat the leek.
- Add the rice and cook for one minute, stirring to coat well. Add the white wine and reduce until almost completely evaporated.
- Over medium heat, add the broth, stirring frequently, until the liquid is completely absorbed. Season with salt.
- Cook for about 10 minutes or until the rice is al dente. Set aside.
- In a heavy-bottomed Dutch oven, sauté the venison, bacon and mushrooms. Cook for 5 minutes and add to the risotto.
- Finish cooking the rice by adding the cream and cheese. Stir over low heat for 10 minutes.
- At the very end, season with salt after tasting, since the bacon and cheese are already salty.
Enjoy !
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