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Värmland risotto with loin steak on moose veal
In our program series "HOME WITH AN STEKHÄLLSLOVER", we have now driven a rally through the deepest Värmland forests and finally ended up outside a red barn in the middle of the wilderness not far from the Norwegian border. In this week's episode, David from Köla offers us an absolutely incomparable risotto that was prepared with a lot of love and wine. For the risotto, he fried the most tender moose veal steak and oh, oh, oh, what meat.
Equipment
- Frying pan or frying pan
- Frying shovel
- Putty shovel
- Knives
- Cutting board
Ingredients
Risotto
- 2-3 shallots
- 1 fresh chili (Spanish pepper)
- 3 gaps garlic
- 200 gram forest mushrooms
- 1 bundle green asparagus
- 3 dl arborio rice
- 2 dl White wine
- 1-1,5 liter mushroom broth
- 1 fist dried chanterelles
- 2 dl grated parmesan etc. similar
- olive oil
- butter
- salt & pepper
Elk steak
- 600 gram moose steak
- salt & pepper
- rapeseed oil and butter
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