You make the risotto like you usually would – fry the red onion, add the arborio rice, stir etc. Before adding stock, however, you squeeze the meat out of the venison sausages into the pan and fry it along with the onion and rice, squashing it down with a fork. After about 5min of this, start adding the stock and continue as usual. Add the dried oregano somewhere near the start. Meanwhile pour the balsamic vinegar over the radiccio, along with a little bit of olive oil and roast it in the oven at about 180 degrees C for about 25min. Half-way through add the pinenuts. Finally, mix the radiccio and pinenuts with the risotto, and stick the cherry tomatoes in the hot oven for 10min. Right at the end we season well, according to our own taste, add the grated parmesan, and serve with the roasted cherry tomatoes on top as you see up there. I’ve made many risottos in my lifetime, but this one is my current number one, for the sheer depth of flavour. This recipe serves 2.

Ingredients:

200g arborio rice
1 radiccio, chopped
2 venison sausages
1 red onion, finely chopped
2 tablespoons pinenuts
2 tablespoons olive oil
4-5 tablespoons balsamic vinegar
1 teaspoon dried oregano
Vegetable stock
Salt and pepper