How to make pilaf risotto with lamb, recipe cooked in meat broth, flavored with mint and lemon juice aroma, preparation only in twenty minutes, cooking excluded.
Ingredients for 4 people
- 320 gr of carnaroli or arborio rice
- 800 gr pieces of lamb
- 3 tablespoons of extra virgin olive oil
- 1 shallot
- 1 dl dry white wine
- half a lemon
- three quarters of a liter of meat broth
- 1 sprig of mint
- salt and pepper
Pilaf risotto 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.
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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.
