Tomato and artichoke risotto with Cervena venison
Marinated venison with artichoke and Parmesan risotto – tender meat and flavorful grains in one elegant dish.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.cervena.com.
Cooking tools:
- Melon baller
- Kitchen scale
- Grater
- Paring knife
- Cutting board
- Skillet
- Pan
- Stove
- Mixing bowl
- Colander
- Measuring spoon
- Spoon
- Kitchen timer
- Plate
Ingredients
- 500 g Cervena venison striploin or tenderloin
- 30 g smoked bacon (sliced)
- 250 g red and yellow mini-tomatoes
- 750 ml chicken stock
- 1 clove garlic
- 1 shallot
- 6 artichokes (medium-sized)
- 80 g butter
- 4 tbsp olive oil
- 2 tbsp vegetable oil
- 250 g risotto rice ((Carnaroli or Aroborio))
- 150 ml dry white wine
- 2 sprigs Fresh rosemary
- 90 g Parmesan cheese (grated)
- 1 lemon
- 1 pinch sugar
- 1 pinch salt
- 1 pinch black pepper
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