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



  • 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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