for 4 person

Risotto

1 tbsp	olive oil
200 g	risotto rice (e.g. Carnaroli)
1 ½ dl	white wine
7 dl	vegetable bouillon, hot
2 tbsp	thyme leaves, finely chopped
50 g	grated Parmesan
2 tbsp	butter

Chanterelles and grapes

1 tbsp	olive oil
200 g	chanterelles
200 g	blue and white seedless grapes, halved
½ tsp	salt
a little	pepper

Lamb

	oil for frying
4	lamb loins (each approx. 200 g)
1 tsp	salt
a little	pepper
1 dl	veal stock
1 tbsp	butter
2 tbsp	thyme leaves, finely chopped
2 tbsp	marjoram leaves, finely chopped
	salt and pepper to taste

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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