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Recipe

Risotto Milanese with char-grilled lamb

This beautiful Milanese risotto dish is wonderfully creamy and cheesy. Serve with lemon and rosemary marinated grilled lamb for a beautiful dinner.

Sep 29, 2014 2:00pm
  • 15 mins preparation
  • 30 mins cooking
  • Serves 4
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Ingredients

Char-grilled lamb
  • 1/2 cup (125ml) olive oil
  • 1/4 cup (60ml) lemon juice
  • 1/4 cup fresh rosemary leaves
  • 2 350g lamb backstraps
Risotto Milanese
  • 4 cup chicken stock
  • 2 cup water
  • 30 gram butter, to saute
  • 1 onion, finely chopped
  • 1 clove garlic, crushed
  • 1 3/4 cup arborio rice
  • 1/2 cup dry white wine (optional)
  • 1/2 cup grated parmesan
  • 约2汤匙切碎的香菜
  • 60 gram extra butter

Method

Risotto Milanese with char-grilled lamb
  • 1
    To marinate: combine olive oil, lemon juice and rosemary in a bowl. Add lamb and turn to coat. Chill at least 1 hour, or overnight.
  • 2
    Melt 30g butter in a large saucepan on high. Saute onion and garlic 3-4 minutes, until tender. Add rice. Cook, stirring, 1 minute. Blend in wine. Cook 1-2 minutes, until almost evaporated.
  • 3
    Bring stock and water to boil in a medium saucepan. Stir hot stock mixture into rice, 1 cup at a time, for 20 minutes, or until all liquid has been absorbed and rice is tender.
  • 4
    Meanwhile, preheat barbecue or char-grill pan to medium-high heat. Cook lamb 2-3 minutes each side for medium or until cooked to your liking. Remove from heat. Set aside 5 minutes. Slice.
  • 5
    Remove risotto from heat. Blend in remaining butter, parmesan and parsley. Season to taste. Serve risotto with sliced lamb.

Notes

Risotto can be frozen. To reheat, allow to thaw, then reheat gently. Add a little extra stock as needed. Make sure it boils.

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