Risotto Con Agnello Recipe
Ingredients
| 8 oz. lamb fillet, cut from top of leg | ||
| Butter | 2 Ounce | |
| Onion | 1 Medium, finely chopped | |
| Tomatoes | 4 Medium, skinned | |
| 12 oz. Italian rice | ||
| 1 wine glass dry white wine | ||
| Chicken stock | 2 Pint | |
| Parmesan cheese | 4 Tablespoon (Leveled), grated | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
A more unusual risotto from Venice.
Cut the raw lamb fillet into tiny cubes.
Heat the butter in a saucepan.
Add the onion and fry slowly until pale gold.
Add the lamb and fry a little more briskly until the pieces are well sealed and golden.
Add the tomatoes and rice and cook for 2 minutes, stirring frequently.
Add the wine and cook over a low heat until it evaporates.
Blend in the stock gradually, adding more as each amount becomes absorbed by the rice.
Stir frequently with a fork and allow 20 to 30 minutes cooking time, when the rice should be creamy but still firm
Cut the raw lamb fillet into tiny cubes.
Heat the butter in a saucepan.
Add the onion and fry slowly until pale gold.
Add the lamb and fry a little more briskly until the pieces are well sealed and golden.
Add the tomatoes and rice and cook for 2 minutes, stirring frequently.
Add the wine and cook over a low heat until it evaporates.
Blend in the stock gradually, adding more as each amount becomes absorbed by the rice.
Stir frequently with a fork and allow 20 to 30 minutes cooking time, when the rice should be creamy but still firm
Chef
