Slow Cooked Bison Risotto Bites
The nutty melted parmesan cheese in the risotto generously accents the spicy notes and red berry aromas in our 2020 Grenache and makes a perfect Winter-worthy course to add to your Holiday dinner table. Packed with robust flavor, the bison meat is first slow-roasted in a Dutch oven and then added to the center of creamy parmesan risotto balls. The succulent bites are then finished with a fresh cilantro aioli on top to create an irresistible orb of luscious and savory flavors enhanced by the Grenache.
In an oiled Dutch oven or cast iron pan, roast bison in an oven at 375 degrees for 10 minutes, and then flip and roast for an additional 10 minutes. Slowly add warm stock and ingredients into dutch oven and cook over medium heat for 3-4 hours, or until tender. Remove roast from heat and cool. Once cooled, pull apart into shreds.
Prepare risotto by adding all ingredients into a sauté pan, except liquids and cheeses. Sauté for three minutes. Add in warm water and then remaining liquids, and cook until most of the liquid is evaporated. In another pan, heat ½ cup oat milk and cheeses until slightly melted. In a large glass or stainless bowl, pour in risotto and cheese mixture together and mix. Cool to room temperature.
Once cooled, form risotto into a ball, adding bison meat to the center of each ball, and close opening. Once each risotto ball is assembled, heat in the oven for 10-20 minutes before serving. Finish by drizzling garlic aioli on top of the risotto balls.
Ingredients
Directions
In an oiled Dutch oven or cast iron pan, roast bison in an oven at 375 degrees for 10 minutes, and then flip and roast for an additional 10 minutes. Slowly add warm stock and ingredients into dutch oven and cook over medium heat for 3-4 hours, or until tender. Remove roast from heat and cool. Once cooled, pull apart into shreds.
Prepare risotto by adding all ingredients into a sauté pan, except liquids and cheeses. Sauté for three minutes. Add in warm water and then remaining liquids, and cook until most of the liquid is evaporated. In another pan, heat ½ cup oat milk and cheeses until slightly melted. In a large glass or stainless bowl, pour in risotto and cheese mixture together and mix. Cool to room temperature.
Once cooled, form risotto into a ball, adding bison meat to the center of each ball, and close opening. Once each risotto ball is assembled, heat in the oven for 10-20 minutes before serving. Finish by drizzling garlic aioli on top of the risotto balls.