Spelt risotto with cured elk
Cured elk from Vilteksperten is produced using a new and unique method that yields thin slices of tender, flavorful elk meat. It can be used in the traditional way as cured meat, but also works well on top of pizza, in a salad, or dried in the oven and served on top of a risotto. Vilteksperten is a meat processing company located in Stod in Steinkjer municipality, which offers local meat products of the highest quality to restaurants, hotels and grocery stores under the brands Edeltvilt and Edelsmak.
Approach
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1
Start by chopping red onion, garlic and mushrooms, which you fry in the pan with plenty of oil and butter.
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2
Add the spelt grains, and gradually add boiling mushroom stock or broth. Let the liquid cook into the spelt grains. Then add Rørosrømme (sour cream) and a little lemon juice. Finally, add grated parmesan and fresh herbs.
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3
Arrange on a plate: Start with the spelt risotto, and place slices of cured elk on top. Sprinkle with more grated parmesan, olive oil, pepper and fresh herbs for garnish.
Ingredients
- 0.5 stk Red onion
- 1 stk Garlic clove
- 4 stk Mushroom
- 2 ss Olive oil
- 2 ss Butter
- 2 dl Spelt grains
- 2 dl Broth or mushroom stock
- 1 ss Røros sour cream
- 0.5 stk Lemon
- 3 ss Parmesan
- 200 g Cured elk from Vilteksperten
