Venison Risotto
This easy risotto dish will become a favorite at your home as much as it is at mine. Venison risotto can be remarkably economical too.
Ingredients
- 2 tbsp olive oil extra virgin
- 4 cloves garlic diced
- 1 1/2 cups risotto rice arborio or other risotto type
- 1 lb round steak cut into bite-sized portions
- 1 tsp nutmeg
- garlic powder to taste
- 1 cup mushrooms optional
- 1 cup wine any type
- 2 cups beef or venison broth can use boullion
- 1 package frozen vegetables any type
- 3 cups water can use more, if risotto is too firm
- 1/4 cup Parmesan or Romano cheese grated
- 2 tbsp fresh herbs or 2 tsp dried, optional
- salt to taste
- pepper to taste
Instructions
- Heat olive oil on medium heat in a large skillet.
- Add garlic, venison, rice, nutmeg, garlic powder, and mushrooms. Cook, stirring frequently until meat is browned and garlic is softened.
- Add wine and let simmer down.
- Add broth one cup at a time until absorbed. Stir occasionally.
- Add frozen vegetables. Stir.
- Add water, one cup at a time until absorbed.
- Add extra water, if necessary to cook rice al dente. Rice should be creamy.
- Add Parmesan or Romano cheese.
- Add salt, pepper, and extra garlic powder to taste.
- Serve immediately and enjoy.