Barley risotto with wild boar steaks

Barley risotto with wild boar steaks

Total: 45 min. | Active: 45 min.
Nutritional value / person: 493 kcal
, Fat: 20 g
, Carbohydrate: 54 g
, Protein: 24 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Mushrooms

olive oil for frying
200 g mushrooms, quartered
200 g king oyster mushrooms, in slices
¼ tsp salt

Barley risotto

1 tbsp olive oil
2 shallots, finely chopped
250 g hulled pearl barley
2 dl white wine
8 dl water, hot
1 cube porcini stock
1 pear (approx. 200 g), diced
1 tbsp butter
salt and pepper to taste

Meat

olive oil for frying
240 g wild boar steak (approx. 40 g each)
½ tsp salt
a little pepper
75 g soft goats' cheese
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How it's done

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Mushrooms

Heat the oil in a non-stick frying pan. Fry the mushrooms for approx. 4 mins. per batch. Remove, season the mushrooms with salt, set aside.

Barley risotto

Heat the oil in a pan. Add the shallots, sauté for approx. 2 mins. Add the pearl barley, sauté for approx. 1 min. while stirring. Pour in the wine and reduce almost completely. Gradually add the water, stirring frequently, so that the pearl barley is always just covered with liquid. Add the stock cube, simmer for approx. 25 mins. Return the reserved mushrooms to the pan, mix, simmer for approx. 5 mins. until the pearl barley is al dente. Add the pear and butter, mix, season.

Meat

Heat the oil in the same pan. Season the meat, fry in batches for approx. 1 min. on each side. Remove, cover and set aside. Plate up the meat with the barley risotto and soft goats' cheese.

Good to know
Tip: Instead of pear, you can use the same quantity of quince.

How-tos

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