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Risotto Con Agnello

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  Lamb fillet 8 Ounce, cut from top of leg
  Butter 2 Ounce
  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

Recipe Summary

Difficulty Level: 
Main Dish

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Risotto Con Agnello Recipe