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 shallot and garlic, sauté for approx. 2 mins. Add the rice and sauté until translucent, stirring constantly. Pour in the port and reduce almost completely. Add the saffron, mix the water and stock. Stirring frequently, pour in a little at a time so that the rice is always just covered with liquid. Simmer for approx. 20 mins. until the rice is creamy and al dente. Add the feta, mix, season.
Lamb
Preheat the oven to 60 °C, warm the platter and plates. Heat the oil in a wide frying pan. Season the meat, fry for approx. 2 mins. on each side. Remove, cover and keep warm.
Sauce
Add the wine, water and thyme to the same frying pan, loosen any bits that have stuck to the pan, reduce the liquid by half. Mix the cornflour with the stock, add to the pan along with the dates, reduce for approx. 1 min. Carve the lamb, serve with the risotto and the sauce.
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