Ingredients
- 4 boneless wild boar cutlets (each 180g)
- 8 slices of latdo
- 4 slices of Parma ham
- 8 sage leaves
- 100g risotto rice
- 2 shallots, finely chopped
- 1 dl white wine
- 5 dl hot chicken broth
- 1 dl grated Västerbotten cheese
- salt & pepper
Do this
1, Pound out the wild boar chops until they are about ½ cm thick. Place two slices of lardo next to each other and place a cutlet on top of the slices. Add a slice of Parma ham and two sage leaves. Fold in double with the lardon on the outside. Secure with toothpicks.
2, Sauté the risotto rice with the shallots in butter in a saucepan over medium heat without browning. Add the wine and let it boil. Dilute with the chicken broth while the rice is cooking. Stir often. The rice is ready after 15 – 20 minutes. It should be creamy and soft, but have a small hard core in the middle. Dilute if necessary with more broth. Stir in Västenbotten cheese and butter. Season with salt and pepper.
3, Fry the meat in butter in a frying pan for about 4 minutes on each side. Salt and pepper.
4,Fry the chanterelles in butter until they have a nice colour. pour on game stock. Season with salt and pepper.
5, Serve the meat with the risotto and chanterelles.
