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Recipe: Chanterelle risotto with wild boar steak
Make your Friday more luxurious with a delicious mushroom risotto together with wild boar steak. With a combination of tasteful chanterelles, crispy almonds and fresh herbs it can't be anything else but a success. Follow the recipe below and give your taste buds a unique trip in the world of wild meat.
This Friday, Therese Tillman offers a recipe with fillet of Deer. In this recipe a Sous Vide is used, if you do not have one it is of course possible to cook the meat on low heat in the oven.
This is what you need:
- 1 wild boar steak (approx. 1,5 kilo)
- 2 shallots, finely chopped
- 2 tbsp butter
- 0,5 tsp salt
- 0,5 tsp black pepper
- 3 dl arborio rice
- 7 dl warm water
- 2 tbsp mushroom stock
- 2 dl dry wine
- 1 tbsp butter
- 3 dl shredded parmesan
- Parsly
- Thyme
- Coarsly chopped and dry rosted almonds
- Chanterelles after your likning
Here's how you do it:
Risotto:
Use a pot and fry the shallots in butter. Add the chanterelles and raise the heat. Fry while stirring until the mushroom have released its liquid and gotten a nice color. Add salt, pepper and stir in the rice. Measure out the water and mix it with the mushroom stock to create a broth. Pour the wine on to the rice and add approximately 1 dl of the broth. Lower the heat and let it simmer. Keep pouring in broth as it absorbes by the rice. When the liquid is pretty much all gone and the rice is al dente, the risotto is done. Stir in some butter and garnish it with parmesan and chopped fresh parsly.
Wild boar steak:
Trim the steak (if needed) and pat it with salt and pepper. Peel and cut the garlics. Take a vacuum bag and add the steak with a little garlic and fresh herbs. Seal the bag with a vaccum machine and put it in a bath of 56°C for about 5-6 hours. Take out the steak and grill/fry it quickly in a hot frying pan.
Good luck and have a tasty meal!
Text och photo: Therese Tillman
