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
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
- 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.
- 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.
- 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.
- Add the minced garlic and sauté for another minute.
- Add the diced venison and cook for another two minutes.
- Add wine and cook for another minute.
- Stir in tomato paste and then add rinsed rice making sure to let the rice get thoroughly coated and very hot.
- 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.
- 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.
- Drain mushrooms and chop coarsely. Add to rice along with mushroom water.
- Turn off the heat and add a ½ cup of the grated cheese and fresh ground pepper.
- Serve in shallow bowls with extra grated cheese on top.