A rich autumn dish full of character: creamy truffle risotto is paired with tender wild boar medallions for a combination that feels refined yet deeply rooted in mountain cuisine. It is the kind of dish that fits perfectly into the flavours of the South Tyrolean autumn season.
Ingredients for 4 people:
For the risotto:
- 1 litre meat stock
- 80 g butter
- 1 onion
- 1 glass white wine
- 4 tablespoons grated Parmesan
- 300 g risotto rice
- fresh truffle or a little truffle oil
For the wild boar medallions:
- 600 g wild boar loin
- salt
- pepper
- 250 ml base sauce
Preparation:
Heat the stock in a saucepan and keep it hot just below simmering point. Finely chop the onion. Cut the wild boar loin into 4 even medallions and season with salt and pepper. If using fresh truffle, shave it only just before serving.
Method:
Melt half of the butter in a pan or wide pot and gently cook the chopped onion until translucent. Add the risotto rice and stir briefly until it also turns slightly translucent. Deglaze with the white wine and let it reduce almost completely. Then add the hot stock gradually, stirring regularly and keeping the rice just covered with liquid throughout the cooking time. After about 18 minutes, remove the risotto from the heat, stir in the remaining butter and Parmesan, and finish with fresh truffle or a little truffle oil. Let it rest for 2 to 3 minutes. While the risotto is cooking, sear the wild boar medallions in a very hot pan for about 1 minute on each side. Remove them briefly, pour the base sauce into the pan and let it reduce for a few minutes. Return the medallions to the pan and let them finish cooking gently over low heat for about 3 minutes. Spoon the truffle risotto onto plates, place the wild boar medallions on top and finish with a little sauce.
We hope you enjoy preparing this dish and wish you a wonderful meal!
Our wine recommendation
