Risotto, Asiago DOP Stravecchio, roe deer, hay gel, turnip powder


Ingredients (2 persons)

240 g Carnaroli rice

200 g venison meat pulp

200 gr Asiago DOP Stravecchio

10 gr of red turnip powder

10 gr of red fruit powder

30 gr butter

1 shallot

1 bouquet garni

For the broth of Asiago DOP Stravecchio

1 litre of water

400 g crusts of Asiago DOP Stravecchio cheese

For the hay gel

500 g water

500 g of hay for food use

10 g agar agar

For the bone broth

1 l water

1 kg bones



First Courses

Preparation time

2½ hours


Asiago DOP Stravecchio broth
Bring 1 litre of water to 70 degrees, add the cheese rinds and leave to infuse for about 30 minutes. Strain and leave to one side.

Bone broth
Toast the bones, douse with red wine, evaporate, add 1 litre water, bring to the boil and let it cook.

Roe deer stew
Cook the meat with the shallot and extra virgin olive oil. Add the herbs, deglaze with red wine and cook, adding stock as you go (approx. 30 minutes).

Hay gel
Place the water with the hay in a vacuum bag. Cook 50 minutes at 50 degrees Celsius in a bain-marie or with the help of a roner. Filter,
bring to 90 degrees. Off the heat, add the agar agar and place on a baking tray. Leave to set. Blend, pass through a fine-mesh sieve and place in a piping bag.
Store in the fridge until done.

Toast the rice, add the Asiago broth and cook (12 – 13 minutes). Cream with knob of butter and grated Asiago DOP Stravecchio.

Completing the dish
Arrange the risotto in the centre of the plate.
Place the venison stew in the centre.
Dress with hay gel and finish the dish with red turnip powder and red fruits.

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