for 4 people

Risotto

1 tbsp	olive oil
1	red onion, finely chopped
250 g	Fine Food Carnaroli Superfino
2 ½ dl	rosé wine
250 g	cherry tomatoes, cut in half
240 g	Fine Food Siracusano tomato sauce
3 dl	water
¾ tsp	salt
50 g	grated Parmesan

Lamb

1 tbsp	olive oil
2	Fine Food Rack of Irish Lamb (approx. 300 g each)
½ tsp	salt
a little	pepper

Sauce

2 dl	rosé wine
40 g	Fine Food Siracusano tomato sauce
80 g	Fine Food Frutti di cappero drained, halved
40 g	Fine Food Beurre à la Fleur de sel de Guérande, cut into pieces, cold
a little	pepper

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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