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
Lamb
Sauce
How it's done
Risotto
Heat the oil in a pan. Add the onion, sauté for approx. 3 mins. Add the rice and sauté until translucent, stirring constantly. Pour in the wine and reduce almost completely. Add the tomatoes, gradually add the tomato sauce and water to the rice, 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, season. Mix in the cheese, cover and keep warm.
Lamb
Heat the oil in a frying pan. Meat
Season, brown for approx. 5 mins. on each side. Remove, place the meat on a baking tray lined with baking paper.
To cook
Approx. 15 mins. in the centre of an oven preheated to 180 °C. The core temperature should be approx. 55 °C. Remove from the oven, cover the meat and leave to rest for approx. 5 mins.
Sauce
Pour the wine and tomato sauce into the same frying pan, loosen any bits that have stuck to the pan. Add the capers, reduce the liquid by half. Mix in the butter, season.
To serve
Plate up the risotto, carve the lamb, serve on top of the risotto. Drizzle the sauce on top.
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