Risotto, Asiago PDO Extra Mature, roe deer, hay gel, turnip powder

Hay gel Bring 1 litre of water to 70 degrees, add the cheese rinds and leave to infuse for about 30 minutes. Filter and leave on one side.

Toast the bones, sprinkle with red wine, evaporate, add 1 litre of water, bring to a boil and leave to cook.

Sweat the meat together with the shallot and extra virgin olive oil. Add the herbs, deglaze with red wine and cook by adding the broth as you go (about 30 minutes)

Put the water with the hay in a vacuum bag. Cook 50 minutes at 50 degrees in a bain-marie. Filter,
bring to 90 degrees. Off the heat, add the agar agar and arrange it on a baking sheet. Let it set. Blend, pass through a fine mesh sieve and close in a piping bag.
Store in the fridge until the end.

Toast the rice, sprinkle with the Asiago broth and cook (12 – 13 minutes). Stir in the knob of butter and grated Asiago PDO Extra Mature

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