INGREDIENTS
- 0.3 dl canola oil
- 30 g salted butter
- 1 shallot
- 40 g cold-smoked reindeer (roast slice)
- 10 g Kaavi Porcini dried porcini + 3dl for soaking
- 200 g arborio/carnaroli risotto rice
- 1 dl dry white wine
- 5 dl chicken broth
- 3 dl porcini soaking broth
- 40 g grated parmesan
- 0.3 dl good olive oil
- 30 g salted butter
- Freshly ground black pepper and, if necessary, a pinch of salt
INSTRUCTIONS
- Finely chop a shallot and cold-smoked reindeer in to cubes.
- Soak the porcinis for about 10 minutes. Squeeze dry and finely chop.
- Measure the chicken broth and the porcini soaking broth in to a saucepan and heat until it is almost boiling.
- Warm up the canola oil in a broad-based saucepan, and add the chopped shallot. Sauté for a moment and add the rice, reindeer, butter and porcini. Let it sauté for a while and then add the white wine.
- When the rice has absorbed all the white wine, begin to add the hot broth one ladle at a time. Keep mixing with a wooden ladle. The rice takes about 16-18 min to cook.
- When the rice seems ready, turn off the hob and add the butter, parmesan cheese and olive oil. Let it set for a moment and check the flavour.
- Add seasoning and serve. A good risotto should not be quite loose and moist.
