Venison Risotto

Ingredients

1 pound of Riceland Plump and Tender Medium Grain Rice
½ cup dried Porcini mushrooms
2 quarts chicken broth
2 bay leaves
4 whole cloves
1 tablespoon butter
1 cup diced onion
1 teaspoon of fresh thyme
Salt
4-6 ounces venison tenderloin or backstrap cut into ¼ inch cubes.
½ cup red wine
1 tablespoon tomato paste
½ cup of grated Parmagianno Reggiano cheese, plus more for serving

Preparation

1. Put dried mushrooms in a small saucepan, cover with water and simmer over low heat for 5 minutes or until the water is dark brown and reduced by half. Turn off the heat and cool.
2. Put the chicken broth in a saucepan over low heat and add the bay leaf and cloves. Bring to a simmer and turn off the heat.
3. In a heavy bottomed pot over medium heat, melt the butter and sauté the onions and thyme for two minutes. Sprinkle with salt to help release the moisture.
4. Add the minced garlic and sauté for another minute.
5. Add the diced venison and cook for another two minutes.
6. Add wine and cook for another minute.
7. Stir in tomato paste and then add rinsed rice making sure to let the rice get thoroughly coated and very hot.
8. With a ladle, begin adding the warm chicken broth a little at a time, allowing the rice to absorb the broth each time before adding more.
9. Test the rice as you cook. It should be al dente, meaning there should be a slight resistance in the center of the grain when chewed.  Remember, it will continue to cook after you turn off the heat, and you don’t want mushy rice.
10. Drain mushrooms and chop coarsely. Add to rice along with mushroom water.
11. Turn off the heat and add a ½ cup of the grated cheese and fresh ground pepper.
12. Serve in shallow bowls with extra grated cheese on top.