Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Risotto
Chanterelles and grapes
Lamb
How it's done
Risotto
Heat the oil in a pan. Add the rice and sauté until translucent, stirring constantly. Pour in the wine and reduce completely. Gradually add the stock, stirring frequently, so that the rice is always just covered with liquid, simmer for approx. 20 mins. until the rice is creamy and al dente. Mix in the thyme, cheese and butter.
Chanterelles and grapes
Heat the oil in a frying pan. Stir fry the mushrooms and grapes for approx. 5 mins., season. Mix the mushrooms and grapes into the risotto.
Lamb
Heat the oil in the same pan. Fry the meat for approx. 3 mins. on each side. Remove, season and keep warm. Pour the stock into the pan, bring to the boil. Remove the pan from the heat. Stir in the butter and herbs, season. Slice the meat, serve with the risotto, drizzle with the jus.
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