Poro Risotto
recipe

A delicious and hearty dish that combines creamy rice and flavorful reindeer meat. This recipe is perfect for winter evenings!
Preparation Time: 40 minutes
Serving Size: 4 servings

Ingredients:

- 300 g risotto rice (e.g., Arborio)
- 200 g reindeer meat, diced
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 100 ml white wine
- 1 liter chicken broth
- 50 g butter
- 50 g Parmesan cheese, grated
- Salt and pepper to taste
- Fresh parsley for garnish

Instructions:

1. Heat the chicken broth in a pot and keep it warm.
2. In a large skillet, melt half of the butter over medium heat. Add the onion and garlic, sautéing until soft.
3. Add the diced reindeer meat and cook for a few minutes until browned.
4. Stir in the risotto rice and cook until the rice becomes translucent.
5. Pour in the white wine and let it evaporate completely.
6. Gradually add the hot chicken broth, one ladle at a time, stirring constantly. Allow the liquid to be absorbed before adding more.
7. Continue cooking for about 18-20 minutes, until the rice is al dente and creamy in texture.
8. Remove the pot from heat and stir in the remaining butter and grated Parmesan cheese.
9. Season with salt and pepper to taste.
10. Serve immediately, garnished with fresh parsley.

Nutritional Information (per serving):

- Calories: 450 kcal
- Protein: 25 g
- Carbohydrates: 60 g
- Fat: 15 g
- Fiber: 2 g

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