Do you need an excuse to open that expensive bottle of wine? Valentine’s Day is coming up, as you probably know. Keep it classy with this venison risotto.
Risotto is all about the rice. For baked risotto Uncle Ben’s or a high-quality long grain varietal is best. There are a plethora of types of risotto but I like mine crunchy, not mushy. It’s even better when you add venison to your risotto.
Have a wild game Valentine’s Day and keep it classy with a venison risotto.
1/2 onion, chopped
3 cloves garlic, chopped
2 tablespoons fresh parsley
2 cups rice
2 cups cubed venison (or however meaty you like it)
1 can crushed tomato
salt to taste
Saute the onion, garlic and the parsley in olive oil. Gradually add in the rice and cook through. This step is called soffritto, which essentially means “to brown” in Italian. Go ahead, impress your date.
Add the venison and continue the soffritto process. Venison cooks quickly so watch it before it gets too tough; five minutes max.
Add salt to taste and a can of crushed tomato. Add four cups of water and cover. Simmer for about 25 minutes or until the water cooks down. Meanwhile, preheat the oven to 375 degrees.
Put the risotto in the oven for 30 minutes to get it crunchy on the top and bottom.
Garnish with fresh parmesan.
Your date will be impressed with the wild game, the crunchy risotto and your broken Italian. Be transported to the Venice canals for Valentine’s Day this year.