Method for cooking pilaf rice based on lamb meat, from the preparation of the animal's pulp to cooking in the pan in the meat broth together with the rice.
Ingredients for 4 portions
- 1 dl dry white wine
- half a lemon
- three quarters of a liter of meat broth
- 1 sprig of mint
- 320 gr of carnaroli or arborio rice
- 800 gr pieces of lamb
- 3 tablespoons of extra virgin olive oil
- 1 shallot
- salt and pepper
How to prepare pilaf rice with lamb
Remove the pulp from the lamb and cut it into cubes. In a saucepan, heat two tablespoons of oil with the chopped shallot and, as soon as it has become almost transparent, add the lamb and brown it well.
Recommended readings- Baked penne timbale with meat sauce
- Spaghetti with mixed meat sauce
- Timbale of rice and minced meat
- Pasta with bacon in white
- Zite Roman-style pasta with cooked ham
Wet with wine, add a piece of lemon zest, after salting and peppering, continue cooking for about 20 minutes, taking care to mix periodically.
While the lamb is cooking, toast the rice in a saucepan with the remaining oil, as soon as it tends to become transparent, pour all the boiling broth over it.
Stir and simmer for eight minutes, cover with a lid that closes well and turn off the heat, letting it sit for ten minutes. At the end of this time, the rice will be well shelled and cooked al dente.
Mix the lamb, 5 minced mint leaves and 1 teaspoon of filtered lemon juice. Divide the rice into 4 flat serving dishes, then decorate with mint leaves and lemon slices before serving.
