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Categories:
onion garlic butter risotto rice saffron threads white wine vegetable stock Parmesan cheese peppercorns chervil
Viewed: 25 - Published at: a year agoIngredients
- 1 onion finely chopped
- 1 clove garlic finely chopped
- 1 1/8 pounds asparagus woody ends snapped off.
- 2 tablespoons butter
- 1 1/2 cups risotto rice
- 1/2 teaspoon saffron threads
- 1/2 cup dry white wine
- 2 9/16 cups vegetable stock
- 4 lamb fillets 150g
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon pink peppercorns
- chervil for garnish
Method
- Peel the asparagus and cut diagonally into 1 inch pieces. Melt 1 tbsp butter in a saucepan and saute the asparagus over low heat for 3-4 mins, until tender. Remove from the pan and set aside.
- Saute the onion and garlic in the remaining butter for a minute, then add the rice and saffron, and cook until rice turns translucent. Gradually add the wine and stock, at 1/2 cup intervals, stirring consistently. Do not add the next 1/2 cup of liquid until the previous liquid has been absorbed, this process should take about 15 minutes.
- Heat 1 tbsp butter in a frying pan and sear the meat on all sides. Wrap in aluminum foil and let rest for 15 minutes. Fold the Parmesan into the risotto, then add the asparagus and mix. Serve the lamb on a bed of risotto, sprinkle with pink peppercorns and garnish with chervil.
