Creamy Shiitake Mushroom Risotto with Reindeer Fillet
recipe

A delightful indulgence for Father's Day: creamy risotto, sweet roasted vegetables, and perfectly cooked reindeer fillet. Preparation time is about 1 hour, serving size: 4.
Ingredients:
- 300 g shiitake mushrooms
- 1 dl risotto rice (e.g., Arborio)
- 1 l chicken broth
- 1 onion
- 2 garlic cloves
- 2 dl heavy cream
- 50 g Parmesan cheese
- 2 tbsp butter
- 1 tbsp olive oil
- Salt and pepper to taste
- 400 g reindeer fillet
- 300 g root vegetables (e.g., carrots, parsnips, beetroot)
- 1 tbsp honey
- 1 tbsp balsamic vinegar
- Fresh herbs (e.g., parsley or thyme) for garnish
Instructions:
1. Prepare the vegetables: Peel and chop the root vegetables. Toss them with honey and balsamic vinegar. Roast in a preheated oven at 200°C (392°F) for about 25-30 minutes, until soft and beautifully caramelized.
2. Heat the chicken broth in a pot and keep it warm.
3. Peel and finely chop the onion and garlic. In a large skillet, heat the butter and olive oil. Add the onions and garlic, sautéing until soft.
4. Add the shiitake mushrooms and cook until golden brown.
5. Stir in the rice and cook until lightly toasted. Gradually pour in the hot chicken broth while stirring continuously. Add more broth as the rice absorbs the liquid.
6. When the rice is cooked but still al dente (about 18-20 minutes), add the cream and grated Parmesan cheese. Mix well and season with salt and pepper.
7. Prepare the reindeer fillet: Heat a splash of oil in a pan and sear the reindeer fillet for about 3-4 minutes on each side until pink in the center. Season with salt and pepper.
8. Plate the risotto, top with the roasted vegetables, and slice the reindeer fillet. Garnish with fresh herbs.
9. Serve with a glass of good red wine.
Nutritional Information (per serving):
- Energy: 650 kcal
- Protein: 30 g
- Carbohydrates: 70 g
- Fat: 25 g
- Fiber: 5 g

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