BRAISED LAMB FILLETS WITH A CREAMY RISOTTO
This is a wonderful recipe, the lamb comes out moist and juicy and the risotto is a wonderful accompaniment, that is full of flavour and lovely and creamy. It is my son's favourite risotto recipe and he is always asking me to make it.
Provided by The Flying Chef
Categories Lamb/Sheep
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 25
Steps:
- Heat some olive oil in a large pan, add lamb fillets and sear to brown both sides.
- Add leek, carrot and garlic stirring a couple minutes to soften leek, do not allow vegetables to brown.
- Pour in water and wine, add stock, balsamic vinegar and butter, stir to combine.
- Cook over a very low heat for 45 min's to 1 hour, until lamb is tender. Turn lamb a couple of times during cooking. (If using a whole lamb fillet cooking time will be longer becuase of the weight.).
- Remove lamb and keep warm, turn the heat back up, mix a little water with the cornflour and pour into pan, stir until sauce thickens. ( I use this more just to drizzle a little over the meat, rather than as a sauce, as it is already full of flavour, as is the risotto.).
- Serve meat over risotto, drizzle a small amount of pan sauce over, top with shaved parmesan ans drizzle with truffle oil.
- Risotto.
- Melt butter in a pan, add onion and garlic stir until onion softens, add rice and stir to coat in butter.
- Pour in water and wine, stir, add chicken stock and bring to the boil, turn heat down and simmer over a low heat until liquid is absorbed and rice is cooked about 20 min's.
- Just before all the liquid has been absorbed add herbs, stir to combine.
- Once it is cooked remove from heat and add cheeses and pepper to taste, stir gently until cheese has melted.
- To Serve: Place risotto in the centre of a plate, slice lamb fillets into thin slices, drizzle a very small amount of reserved pan juice, top with parmesan shavings and drizzle with truffle oil.
Nutrition Facts : Calories 299.4, Fat 13.4, SaturatedFat 8.3, Cholesterol 35.3, Sodium 961.8, Carbohydrate 25.3, Fiber 1.7, Sugar 5.7, Protein 5.3
CREAMY RISOTTO
Make and share this Creamy Risotto recipe from Food.com.
Provided by AppleEnt
Categories Rice
Time 30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Heat water and broth in 2-quart saucepan over medium heat until it comes to a simmer. Reduce heat to low and keep warm.
- Meanwhile, melt 2 tablespoons butter in large saucepan over medium heat; add onion and cook until soft. Add rice and stir 2 to 3 minutes. Add wine; stir until absorbed. Increase heat to medium-high; stir in 1 cup water-broth mixture. Cook uncovered, stirring frequently, until liquid is absorbed. Continue stirring and adding remaining water-broth mixture, 1 cup at a time, allowing each cup to be absorbed before adding another. Cook until rice is tender and mixture has a creamy consistency, approximately 25 to 30 minutes.
- Stir in cream, cheese, salt, pepper and remaining butter. Stir until mixture is creamy, about 2 minutes. Serve immediately.
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