Venison Risotto
User Reviews
5
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
4 servings
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Calories
457 kcal
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Course
Side Dish, Main Course, Appetizer, Lunch
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Cuisine
Italian
Venison Risotto
Description
The Venison Risotto blends the creamy texture of arborio rice with the robust flavors of venison meat, sautéed onion, garlic, and fresh sage. The risotto slowly simmers in beef or venison stock, with red wine and tomato paste added to deepen the flavor profile. Incorporating grated pecorino or parmesan cheese at the end enriches the dish with a salty, slightly nutty character.
The method involves gradually adding warm stock and gently stirring to coax the rice into its signature creamy consistency while infusing the taste of the meat and seasonings. Use of braised, chopped, or shredded venison provides tender meat morsels that complement the risotto’s smoothness. This dish makes good use of leftover venison but can also be prepared from fresh cuts or ground meat, adjusting timing accordingly.
Venison risotto suits a hearty main course, pairing well with simple green vegetables or a light salad to balance its richness. The recipe's notes suggest variations and tips for preparing the meat, offering choices to suit available ingredients.
Ingredients
- 2 tablespoons butter or beef tallow or olive oil
- 1 cup onion minced, white or yellow
- 2 cloves garlic minced
- 1 cup arborio rice or Carnaroli rice
- 1 1/2 cups venison see below for options, braised, chopped or shredded
- salt
- 1 tablespoon tomato paste
- 1/2 cup red wine
- 1-2 teaspoons sage minced, fresh
- 1 quart beef stock or venison stock
- 1/2 cup pecorino cheese or parmesan cheese, finely grated
- black pepper to taste
Instructions
- Heat the butter or beef tallow in a medium pot over medium-high heat. When it's hot, add the onion and saute until translucent, about 4 minutes.
- Add the garlic and rice and saute another 2 or 3 minutes, stirring often. Stir in the chopped or shredded braised meat, add a little salt and then the tomato paste. Stir this well to combine and let it cook a minute.
- Add the sage and red wine. It will spatter. Stir constantly until the wine cooks almost away, then add 1 cup of the stock. Stir this for about 30 seconds, then drop the heat to medium and let it cook, stirring occasionally.
- When the liquid has mostly cooked away, add another cup of stock and stir that for 30 seconds, then let it cook down again, stirring occasionally, Repeat this process until the rice is tender. You will need all four cups, and possibly more if the rice is old. Use water in that case. You want the rice to be tender but not mushy.
- Stir in the grated cheese and black pepper, and another tablespoon of butter or fat if you want. Serve at once.
Notes
- Leftover braised venison works well for this dish, adding tender meat and developed flavor.
- If braised meat is unavailable, you can dice fresh venison cuts and add them towards the end of cooking with the stock.
- Ground venison can be browned at the start with the rice, producing a different but enjoyable texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 457 kcal
% Daily Value*
| Calories | 457kcal | 23% |
| Carbohydrates | 49g | 16% |
| Protein | 32g | 64% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 100mg | 33% |
| Sodium | 742mg | 31% |
| Potassium | 902mg | 19% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 289IU | 6% |
| Vitamin C | 4mg | 4% |
| Calcium | 178mg | 18% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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