Ingredients

Ingredients

• 100g butter
• 1 onion, finely chopped
• 2 garlic clove, crushed
• 1/2 tsp dried chilli flakes
• 1 tsp fennel seeds, ground in a mortar and pestle
• 4 venison sausages, skin removed and crumbled
• 30g dried wild mushrooms
• 320g Carnaroli rice
• 175ml dry red wine
• 1 litre of chicken, game or vegetable stock
• 3 tbsp finely chopped flat leaf parsley
• 100g parmesan cheese, freshly grated
• Maldon salt or similar flaked salt and freshly ground black pepper

To Serve

• 1 tbsp finely chopped flat leaf parsley
• Extra-virgin olive oil
• grated parmesan cheese

Method

1. Risotto: Place the dried mushrooms in a bowl and pour over 300ml boiling water and set aside for 15 minutes. Drain the mushrooms and reserve the liquid. Roughly chop the mushrooms and set aside. In a large saucepan melt 50g of butter over a moderate heat, add the onions and sauté for a couple of minutes until the onions are transparent. Stir in the garlic, chilli, ground fennel, crumbled sausage meat and wild mushrooms. Cook for a 2-3 minutes until the meat is browned and the mushrooms are tender. Add the rice to the pan, stir coating the grains in the butter, sauté for 1 minute. Stir in the wine and simmer stirring occasionally until absorbed. Add the mushroom stock and stir until absorbed. Now stir in a ladle of boiling stock and slowly stir until absorbed. Keep on adding ladles of stock until all the stock is absorbed into the rice. The rice should be moist and tender, with a little bite (not mush). Stir in the parsley, remaining butter and parmesan into the rice until creamy. Season to taste.
2. To Serve: Place the risotto in warm serving bowls; scatter over parsley and drizzle over truffle oil (optional). Serve accompanied with grated parmesan.