Risotto with lamb
Combining succulent meat with a moreish accompaniment of thick risotto
Ingredients for 4
Lamb:
- 2 full racks of lamb cleaned and cut in half (ask butcher)
- 400g pistacchios - roasted and crushed
Sauce:
- 1 onion finely chopped
- fresh thyme
- 1 glass red wine
- 200 ml beef stock
Risotto
- 1 onion chopped
- 2 cloves garlic chopped
- 100g oyster mushrooms roughly chopped
- 200g arborio rice
- 100 ml white wine
- fresh thyme or rosemary
- a pot of warm chicken stock with bayleaves and pink peppercorns
