Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour, 20 minutes
- 1 3/4 cups (350 g) short grained rice along the lines of Arborio, Vialone Nano, or Carnaroli
- 1/2 pound (220 g) venison, roe buck, or other game (or even kid), either fillet or loin
- 2 ounces (60 g) black currents
- 1 ounce (30 g) black berries
- 1/4 cup (50 g) butter
- An onion, sliced
- A carrot, peeled and chopped
- A small stalk of celery, chopped
- 1/2 clove garlic, chopped
- A juniper berry
- 1/3 of a rennette apple
- A pinch each of curry powder and cinnamon
- A shot of cognac
- A quart (1 liter) or more simmering broth (unsalted bouillon will work)
- 1/2 cup (125 ml) dry white wine, warmed
- Olive oil
Bring your broth to a simmer.
Put the blackberries and currents through a strainer; stir the juices into the meat, along with the apple, the cinnamon, and the cognac. Cook for a few minutes more, stirring.
Mince the remaining onion, and sauté it in a tablespoon each of butter and olive oil, in a high sided pot. When the onion is lightly browned, add the rice. Continue sautéing for a few more minutes, and then add the warmed wine. Let the wine evaporate, and gradually add the broth, a ladle at a time, stirring frequently and waiting until the liquid is absorbed to add more. In all, it should take about 15 minutes for the rice to reach the al dente stage of doneness. Before removing the rice from the fire, stir in the remaining butter. Turn off the heat, and let the risotto sit, covered, for 2 minutes.
Transfer the risotto to a serving dish, pour the ragú over it, and serve. The wine? Red, and I might go with a Valpolicella Superiore.