- Serves: 4
- Cook Time: 1 hour 40 minutes
- Prep Time: 25 minutes
- Effort: medium
For the Onion Risotto:
- 20 g unsalted butter
- 1 large white onion, finely chopped
- 2 cloves garlic, finely chopped
- 100 g arborio risotto rice
- 500 ml chicken stock
- 1 sprig of thyme
- 100 ml white wine
- 40 g mascarpone
- 30 g parmesan, (20g grated, 10g shaved)
- 20 g flat leaf parsley, chopped
- black pepper
- olive oil, for drizzling
For the Braised Lamb Fillet:
- olive oil, for shallow-frying
- 400 g lamb fillets
- 1/2 carrot, finely diced
- 1 shallot, finely diced
- 25 g leeks, finely diced
- 1 clove garlic, finely diced
- 500 ml beef stock
- 150 ml robust red wine
- 20 ml balsamic vinegar
- 25 g unsalted butter
- black pepper
1. Preheat the oven to 180ºC/gas 4.
2. Heat the olive oil for shallow-frying in a casserole dish. Add the lamb and brown on all sides.
3. Add the carrot, shallot, leek and garlic and fry, stirring often, for 2 minutes.
4. Pour in the stock, red wine, balsamic vinegar and butter, mixing in well.
5. Cover the dish and cook in the oven for 1 hour 30 minutes until the lamb is caramelised and the sauce well-reduced. Season the dish with salt and freshly ground pepper.
6. Meanwhile, after the lamb has been cooking for an hour, cook the risotto.
7. Heat the butter in a medium, heavy-based saucepan. Add the onion and garlic and fry very gently, stirring often, until softened, without letting the onion or garlic brown.
8. Add the rice, mixing well, and cook for 2 minutes. Pour in the stock and white wine, adding the thyme as well.
9. Bring to the boil, reduce the heat and simmer, stirring often, for 12 minutes, until the rice is tender but slightly 'al dente'.
10. Add the marscapone cheese and the grated Parmesan cheese. Add the parsley and season well with salt and freshly ground pepper.
11. Slice the lamb. Divide the risotto among four serving plates and top each risotto portion with a serving of lamb, topped by a Parmesan shaving. Drizzle over olive oil and serve.
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