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

1. Finely chop a shallot and cold-smoked reindeer in to cubes.
2. Soak the porcinis for about 10 minutes. Squeeze dry and finely chop.
3. Measure the chicken broth and the porcini soaking broth in to a saucepan and heat until it is almost boiling.
4. 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.
5. 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.
6. 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.
7. Add seasoning and serve. A good risotto should not be quite loose and moist.