Chervil risotto with saddle of lamb

Name: Chervil risotto with saddle of lamb
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 Onion; 1 Garlic clove; 500 g green asparagus; 2 TABLESPOONS clarified butter; 300 g Risotto Reis; 1 little box ground saffron; 125 ml dry white wine; 600 ml Vegetable broth (instant); 4 (150 g each) Lamb salmon; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TABLESPOONS grated parmesan cheese; 1 TABLESPOON pink berries; 7-10 Tbsp Chervil; 7-10 Tbsp Aluminium foil

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 Onion
1 Garlic clove
500 g green asparagus
2 TABLESPOONS clarified butter
300 g Risotto Reis
1 little box ground saffron
125 ml dry white wine
600 ml Vegetable broth (instant)
4 (150 g each) Lamb salmon
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TABLESPOONS grated parmesan cheese
1 TABLESPOON pink berries
7-10 Tbsp Chervil
7-10 Tbsp Aluminium foil

Directions

1
Peel onion and garlic. Finely dice both. Wash the asparagus, peel the lower third, cut off the woody ends. Cut asparagus diagonally into pieces. Heat 1 tablespoon of clarified butter in a saucepan and sauté the asparagus pieces for 3-4 minutes at low heat until firm to the bite.
2
Remove. Sauté onion and garlic in hot frying fat until translucent. Add rice and saffron and fry. Gradually add wine and stock, stirring continuously, and cook for about 20 minutes. Stir from time to time. In the meantime wash and dry the meat. Heat 1 tablespoon of clarified butter in a frying pan and fry the meat in it until hot. Season with salt and pepper. Remove, wrap in aluminium foil and leave to rest for 15 minutes. Fold parmesan into the risotto.
3
Heat 1 tablespoon of clarified butter in a frying pan and fry the meat in it until hot. Season with salt and pepper. Remove, wrap in aluminium foil and leave to rest for 15 minutes. Fold parmesan into the risotto. Add asparagus and fold in. Arrange risotto and meat. Sprinkle with pink berries and garnish with chervil