He Hunts She Cooks
Creamy delicious risotto is made even better with canned venison. I encourage you to make it your own, by changing the type of canned meat, cheese, vegetables, toppings, even the wine. Experiment!
Prep Time: 20 min
Cook Time: 20 min
Total Time: 40 min
1 quart jar Canned Venison, drained (substitute elk, cairbou, boar, antelope)
6-7 cups Beef Stock, heated to boiling, kept hot
1-1/2 cups Carnaroli Risotto Rice (or Arborio)
1/2 cup minced onion (or 2 minced shallots)
1 cup red wine Pinot Noir Red Wine (open a bottle for risotto and drink the rest with dinner!)
1/4 cup Grape Seed Oil
3/4 cup Smoked Gouda, cut into pieces
1/3 cup Walnuts (toasted)
2 Tbs. Butter
Fresh Ground Pepper and Sea Salt to taste
- Heat stock to boiling, then turn down to low simmer.
- Add grape seed oil to a large, heavy bottom wide top pot.
- Chop onion or shallot and add to the pot.
- Saute the the onion on medium heat for 2 minutes.
- Add the risotto rice and sauté until the rice turns opaque, about 2 minutes.
- Pour in the red wine, and stir until it's almost evaporated.
- *This is when I set my timer for 15 minutes, and start adding stock, a 1/2 cup at a time and STIR, STIR, STIR.
- Keep stirring after each addition of stock until it's almost evaporated and then add another 1/2 cup.
- You want to adjust the heat to create a low boil so the starches release from the rice.
- It's the release of starch that makes it creamy.
- When the 15 minute timer goes off, check the rice, you want it "al dente" (depending on elevation, the risotto may need additional time and/or broth.
- Once the rice is creamy, add the canned venison, gouda and 2 tablespoons butter and set the timer for 3 minutes, to warm the venison and cheese through the risotto.
- Once the timer goes off after 3 minutes, turn off the pot.
- Check for seasoning, spoon into a bowl and top with walnuts.
Tips for the perfect risotto
- Make sure the broth is boiling hot!! If the stock is cold, the starch will not release from the rice properly.
- Constant stirring is crucial so be ready to stand at the stove for this one.
- Elevation does make a difference in cooking time, so I'd suggest making the risotto on a day when you have time to experiment and take notes. Once you get past the learning curve, you'll be an expert at risotto in no time.
- There are different risotto rices available, and I prefer carnaroli rice, but you may substitute arborio since it's more widely available.
- Risotto should have the consistency of a soup/stew. Meaning, you should be able to eat it with a spoon.