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