Bison, Mushroom Risotto!
It may sound weird to read, but we've never made or eaten risotto at JJ Bison, and this was honestly the best rice we've ever tried. It was so rich and fragrant that we, unhealthily, ate the entire pan in one night. So much for leftovers! Traditionally, Risotto is tied to Italy, however, there are conflicting stories about being introduced from Spain, or even given to the Spaniards by the Arabs. While there can be many different variations of risotto, the most important thing about risotto is that it's made with short-grain rice. With that, get ready for the recipe!
8oz bison tenderloin
4 tablespoons olive oil, divided in half
2 minced shallots
4 cloves garlic
1 teaspoon salt
1 teaspoon pepper
4 tablespoons butter
1 1/2 cups Arborio rice
1 cup white wine
16 oz mushrooms (Any kind! We used portabello), chopped
32oz (8 cups) beef broth (we'll be boiling this! You can put this on the stove now!)
1/2 cup parmesan cheese (optional)
Chives (for garnish)
In a stockpot or something, you will be making your risotto in, add 2 tablespoons of olive oil and heat to medium-high.
Pat down your bison tenderloin and rub salt and pepper over the bison.
Sear the bison in the olive oil until it's brown on the outside, but not cooked, and remove the bison to cool.
Turn the temperature down to medium (we don't want anything to burn!)
At this point, we want to start boiling the beef stock.
Add 2 tablespoons of olive oil, butter, shallots, and garlic and stir for about 2 minutes.
Add the rice and stir constantly for about 3 minutes (Don't let that rice stick!)
Add the white wine and mushrooms and place the lid on the mixture for 2 minutes.
Open the lid and stir the rice mixture again.
While stirring, add the now boiling beef stock a little at a time.
After the beef stock is fully added, close the lid with the rice on medium heat for about 15 minutes.
Add the bison, cheese (if desired), and stir for a bit to make sure nothing is sticking to the bottom of the pot/pan.
Take the mixture off the burner and put the lid on, allowing to sit for 5 minutes off direct heat.
Serve with extra cheese and chives if desired, and enjoy!