for 4 people

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

How it's done

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.

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