Risotto Alla Cinghiale Recipe
porcini risotto topped with braised wild boar
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Ingredients
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Risotto
Braised Wild Boar
Method
Risotto Preparation
- 1
Prepare the Broth
In a pot, bring the chicken or vegetable broth to a gentle simmer. Add the dried porcini mushrooms to the broth and let them soak for about 15 minutes. Once softened, remove the mushrooms, chop them, and set them aside. Keep the broth warm on low heat.
- 2
- 3
Toast the Rice
Add the Arborio rice to the pan, stirring to coat it with the oil. Cook for about 2-3 minutes until the rice is lightly toasted.
- 4
Deglaze with Wine
Pour in the dry white wine and stir continuously until it is mostly absorbed by the rice.
- 5
Add the Broth
Gradually add the warm broth, one ladle at a time, stirring frequently. Allow each ladleful to be absorbed before adding the next. Continue this process for about 18-20 minutes until the rice is creamy and al dente.
- 6
Finish the Risotto
Stir in the chopped porcini mushrooms, grated Parmesan cheese, and chopped parsley. Season with salt and black pepper to taste. Remove from heat and cover to keep warm.
Braised Wild Boar Preparation
- 7
- 8
Sauté the Vegetables
In the same pot, add the sliced onion, carrot, and celery. Cook until softened, about 5-7 minutes. Add the whole garlic cloves and sauté for another minute.
- 9
Combine and Braise
Return the browned wild boar to the pot. Pour in the red wine and scrape the bottom of the pot to release any browned bits. Add the thyme and bay leaf, and season with salt and black pepper. Bring to a boil, then reduce to a simmer and cover. Cook for about 1.5 to 2 hours until the meat is tender.
