Home Recipes DRIED VENISON CARDONE RISOTTO

DRIED VENISON CARDONE RISOTTO

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Ingredients

For 4 servings

Cardone risotto

350 g cardoon

water

lemon juice

15 g vegetable stock

140 g Debic Cream Cheese

15 g beef marrow

30 g diced dried venison

40 g grated Beaufort

pepper

salt

Mushrooms

3 yellow chanterelles

3 Porcini mushrooms

3 black trumpet mushrooms

Blackberry condiment

500 g blackberries

2 shallots

100 g blackberry liqueur

100 g sherry vinegar

Garnish

12 blackberries in vinegar

powdered blackberry

Debic products used

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Debic Cream Cheese

  • For both hot and cold applications
  • For sweet and savory applications
  • Also perfect as filling or spread

Preparation

Risotto

Dice the cardones, blanch them for 2 minutes in salt water with a bit of lemon juice.

Place the risotto in a casserole and add the vegetable stock, then the Cream Cheese, beef marrow, diced dried venison and grated Beaufort.

Blend until the Beaufort has melted.

Add salt and pepper to taste.

Mushrooms

Sautée the mushrooms.

Blackberry condiment

Place the blackberries in a casserole and brown with the shallots.

Deglaze the preparation with the cream of blackberry liqueur and sherry vinegar.

Reduce the preparation.

Stir gently and strain through a fine sieve.

Keep warm.

Garnish

Put the blackberries in vinegar for 20 minutes.

Assembly

Place the risotto on the plate first, top with the sautéed mushrooms, dust with the blackberry powder and dot with the blackberry condiment.

Decorate with 3 blackberries in vinegar per plate.

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