Ostrich and Wild Mushroom Risotto with Thyme Butter

For the risotto:

1 cup Arborio rice
3 cups chicken or vegetable stock (kept warm)
2 tbsp olive oil
½ cup white wine (optional but recommended)
1 small shallot, finely diced
2 cloves garlic, minced
1 cup mixed wild mushrooms (cremini, shiitake, or oyster), roughly chopped
½ cup grated Parmesan
1 tbsp butter
Salt and cracked pepper, to taste

For the ostrich:

1 lb Superior Ostrich medallions or fillets
Salt and pepper
1 tbsp olive oil
1 tbsp butter
1 tsp fresh thyme leaves

Instructions

Sear the ostrich:
Pat ostrich medallions dry and season with salt and pepper. Heat olive oil in a skillet over medium-high heat and sear for 2–3 minutes per side, until medium-rare. Add butter and thyme, spooning it over the meat. Remove from heat and let rest while preparing the risotto.

Sauté aromatics and mushrooms:
In a separate large saucepan, heat olive oil over medium heat. Add shallots and cook until translucent. Stir in garlic and mushrooms, cooking until golden and fragrant.

Toast the rice:
Add Arborio rice to the pan and cook for 1–2 minutes, stirring until slightly translucent. Pour in white wine and stir until mostly absorbed.

Build the risotto:
Add warm stock one ladle at a time, stirring frequently and waiting until most liquid is absorbed before adding more. Continue until rice is creamy and tender, about 18–20 minutes.

Finish and serve:
Stir in butter and Parmesan until glossy. Adjust seasoning to taste. Slice the rested ostrich and arrange over the risotto. Spoon thyme butter from the pan over the top. Garnish with extra thyme and shaved Parmesan.

Serving tip:
Pair with a glass of Pinot Noir or Chardonnay and a side of roasted root vegetables or garlic-buttered green beans. The earthy mushrooms and herb butter perfectly complement Superior Ostrich’s rich, clean flavor.