Risotto Con Agnello
|Lamb fillet||8 Ounce, cut from top of leg|
|Onion||1 Medium, finely chopped|
|Tomatoes||4 Medium, skinned and chopped|
|Italian rice||12 Ounce|
|Dry white wine||250 Milliliter (1 Wine Glass)|
|Chicken stock||2 Pint|
|Grated parmesan cheese||4 Tablespoon (Leveled)|
A more unusual risotto from Venice.
Cut the raw lamb fillet into tiny cubes.
Heat the butter in a saucepan.
Add the onion and fry slowly until pale gold.
Add the lamb and fry a little more briskly until the pieces are well sealed and golden.
Add the tomatoes and rice and cook for 2 minutes, stirring frequently.
Add the wine and cook over a low heat until it evaporates.
Blend in the stock gradually, adding more as each amount becomes absorbed by the rice.
Stir frequently with a fork and allow 20 to 30 minutes cooking time, when the rice should be creamy but still firm
Serving size: Complete recipe
Calories 2848 Calories from Fat 765
% Daily Value*
Total Fat 86 g131.7%
Saturated Fat 39.4 g196.8%
Trans Fat 0 g
Cholesterol 335.6 mg111.9%
Sodium 2212.9 mg92.2%
Total Carbohydrates 343 g114.4%
Dietary Fiber 16.9 g67.6%
Sugars 47.1 g
Protein 127 g253.4%
Vitamin A 114.5% Vitamin C 132.7%
Calcium 60.5% Iron 26.8%
*Based on a 2000 Calorie diet