Italian Meat and Poultry Recipes - Wafered Lamb and Mint Risotto Recipe

Ingredients

• 14 ounces lean lamb fillet, very thinly sliced

• 1/4 cup butter

• 1/4 cup olive oil

• 1 large onion, chopped

• 3 garlic cloves, chopped

• 1 3/4 cups risotto rice

• 2/3 cup white wine

• 5 cups hot Vegetable Stock

• 3 1/2 ounces sugar snap peas, sliced lengthwise

• small handful of mint sprigs, roughly chopped

• 1/4 cup freshly grated Parmesan cheese

• salt and pepper

Serves 4

---

Method:

1. Trim any fat from the lamb and season with salt and pepper. Melt the butter with the oil in a large, heavy-based saucepan.

2. Add the lamb and cook, stirring frequently, for about 5 minutes, until browned. Remove the lamb and set aside. Add the onion to the pan and sauté gently for 5 minutes until softened.

3. Add the garlic and rice and stir well to coat the grains with the butter and oil. Add the wine, bring to a boil, and cook, stirring until almost all the liquid has evaporated.

4. Add the hot stock, a large ladleful at a time, stirring until each addition is absorbed into the rice. Continue adding stock in this way, cooking until the rice is creamy but the grains are still firm. This should take about 20 minutes.

5. Return the lamb to the pan with the sugar snap peas and mint, and season to taste with salt and pepper. Cook for 1 minute, stirring.

6. Stir in the Parmesan, cover, and leave the risotto to rest for a few minutes before serving.