Sunday, January 9, 2011

The secret of great paleo risotto

Cavemen didn't probably know much about a great risotto, but if they did, they would definitely have used wild game stock. After hunting they would have gathered some vegetables and herbs and cooked the leftovers of the meat with the bones and carcasses.

Modern man doesn't have time to hunt or slowly cook any stocks, he simple buys the ingredients from the local supermarket. Good quality stock is the most important ingredient of warming winter dishes like soups or risottos (I think the consistency of the best risotto can and should be almost like soup, rather than dry). It can really help you thrive through this challenging season in good health.

I managed to find what I believe is the best ready-made stock in the world: Riistafondi Kannonnokan tapaan (Viltfond enligt Kannonnokka in Swedish; Wild Game Stock according to Kannonnokka in English). Kannonnokka is a remote resort offering culinary and outdoorsy experiences about 50 km from here. They apparently grow their own wild boar in the surrounding forest.

The ingredients of this strong potion sold in 0.5 liter Tetra Brik are:

  • bones and some meat of reindeer, deer, elk and wild boar
  • water
  • onions
  • carrots
  • parsnips
  • tomatoes
  • red wine
  • parsley
  • bay leaves
  • peppercorns
  • rosemary
  • thyme
  • lovage
  • salt
  • juniper berries
  • blackcurrants
  • and what's absolutely astonishing in these unhealthy times, nothing else: no preservatives, aromas, colorings, stabilizers, modified corn starches, maltodextrins, sugars, yeast extracts or citric acids.

Before cooking simply heat the stock with plenty of water. No need to add salt or anything else. If you make risotto just add it gradually to the rice and other ingredients like meat and vegetables. I think tons of butter and grated parmesan are essential additions to a great risotto, but your mileage may vary.

Good luck in finding a great wild game stock, and bon appetit!

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