Venison, Carrot, Red Wine Risotto; winter

We had a venison roast over the holidays, which, of course, resulted in venison leftovers.

When we have leftovers I make risotto.

Most risottos use white wine but when I have venison or lamb I like to use red,

This would also be great with leftover beef roast – or even ground beef cooked with the Condimenti.

Venison, Carrot, Red Wine Risotto

Total time: 25 minutes


  • 2/3 cup (4.2oz, 125gr) Arborio rice (or other rice specifically for risotto – Carnaroli or Vialone Nano)
  • 1/2 cup (4oz, 120ml) hearty red wine
  • 2 1/4 cups (18oz, 540ml) beef stock
  • 8oz (240gr) cooked venison, cut into bite-size pieces
  • 1 medium onion, chopped
  • 2 medium carrot, chopped
  • 1 rib celery, chopped
  • 1 tsp paprika
  • 1 tsp oregano
  • 4oz (120gr) cremini mushrooms, sliced
  • 1/2 cup Parmesan cheese – freshly grated
  • 2 tbs olive oil

Venison Risotto


  • Heat beef stock and keep hot over low heat. 
  • In medium sauce pan heat 1 tbs olive oil; add 1/2 of the onion and sauté until transparent.
  • Add rice and sauté, stirring, for 2 – 3 minutes until rice has white center.
  • Add red wine and stir.
  • Start condimenti. 
  • When rice has almost absorbed all the wine add a 1/3 cup of stock, stir. (No need to stir constantly but do stir from time to time.) When stock is almost absorbed add another 1/3 cup and continue adding 1/3 cup at a time and stirring. 
  • Before you add the last 1/3 cup taste a few kernels of rice. They should be just ‘al dente’ – slightly resistant to the tooth but fully cooked. If more stock is needed add it a few tbs at a time and waiting until almost completely absorbed.
  • At this point risotto will be thick but not stiff – there will still be visible liquid and it will not hold it’s shape on a plate. 
  • Add the Parmesan, spinach and condimenti, stir well, spoon into a bowl or risotto platter and serve immediately.  It will continue to absorb liquid and the leftovers (if any) will be quite stiff. 
  • Condimenti:
  • In medium skillet heat remaining 1 tbs olive oil; add remaining 1/2 of onion, celery, carrot and sauté 10 minutes.
  • Add mushrooms, paprika, and sauté 5 minutes longer
  • Add venison, oregano, cover and heat through. Keep warm until needed.

Print Recipe

It’s been cold here this week.

Very cold for us, in fact. It’s barely gotten into the low 40’s F.

And today, believe it or not, mon mari saw a snowflake.

He came into the kitchen to tell me but by then it was gone.

I was going to complain about our weather until I happened to notice the weather in the Midwest (US)  today.

It appears that they are being blessed with one of those February storms that comes roaring in and dumps a few feet of snow – after there has been an hour or two of freezing rain just to make it all more fun.

Then, of course, the forecast is for the temperatures to plummet to below 0 F for a day or two.

Airports, roads and schools are closed or closing.

I decided not to complain about our weather.

I’ll just post the first nice sunset of the year….. It was pale, but it is still winter.

Our lake is full and overflowing with all the rain we’ve had.

Plus that one snowflake….

My sympathies to the snowbound,

Or not….

Last update on February 9, 2018

2 thoughts on “Venison, Carrot, Red Wine Risotto; winter”

  1. I’m a day late with the storm info, but my well head is a little over a foot out of the ground and we got enough snow that it’s nowhere to be seen. And it’s snowing again today. Lots of snow but it was beautiful to watch.

    I only get ground venison from my son in law. I usually make chili with it because it’s so lean, making anything else and it ends up dry and not very tasty. Wonder how it would taste here…

    • When I lived in the US I got ground venison from my nephew every year – and I did the same. Then one year he learned how to butcher it so the steaks were good – and they were wonderful. He only shared once lol

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