Chanterelle Risotto with Venison Loin
recipe

Preparation Time: 1 hour
Serving Size: 4 servings
Ingredients:
- 1 liter chanterelles
- 50 g butter
- 2 tablespoons olive oil
- 1 onion
- 1-2 garlic cloves
- 400 g risotto rice
- 100 ml dry white wine
- 1 liter chicken or vegetable broth
- 200 g grated Parmesan cheese
- Freshly ground black pepper
- Fresh parsley
- 600 g venison loin
- Olive oil
- Salt
Instructions:
1. Take the venison loin out of the refrigerator and let it sit at room temperature for about an hour before cooking. Remove any excess membranes.
2. Rub the surface of the loin with olive oil, salt, and black pepper. Sear the loin quickly on all sides in a skillet.
3. Finish cooking the loin in a preheated oven at 200°C (392°F) until the internal temperature reaches 52-56°C (126-132°F). Wrap the loin in foil and let it rest.
4. In a dry skillet, heat the chanterelles and cook until any excess moisture evaporates. Add half of the butter and lightly sauté the mushrooms.
5. Peel and finely chop the onion and garlic. In a large pot, heat the olive oil and sauté the onions until they are soft.
6. Add the risotto rice to the pot and sauté until the rice is translucent.
7. Pour in the white wine and stir until it is absorbed by the rice.
8. Gradually add the hot broth, one ladle at a time, stirring constantly until the liquid is nearly absorbed. This process takes about 20 minutes.
9. When the risotto is creamy and cooked, stir in the chanterelles, remaining butter, and grated Parmesan cheese. Season with black pepper.
10. Serve the risotto in a dish, slicing the venison loin into 1 cm thick pieces to place on top of the risotto. Garnish with fresh parsley.
Nutritional Information (per serving):
Calories: 650
Protein: 40g
Fat: 30g
Carbohydrates: 60g
Fiber: 2g
Sodium: 800mg

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