Enjoy the sumptuous saffron risotto served with lamb ragout.
Lamb dices 30 gm
Italin risotto rice 40 gm
Chopped onion 10 gm
Chopped garlic 10gm
Olive oil 20 ml
Butter 20 gm
Cream 20 gm
Tomato puree 20 gm
Saffron liquid 05 ml
Carrot 05 gm
Leeks 05 gm
Celery 05 gm
Lamb bone stok 20 ml
Red wine 20 gm
Parmesan cheese 10 gm
Parmesan cheese basked 01
Seasoning - Salt and Pepper to taste
Sauté chopped onion and garlic in cooking pan.
Add lamb dice and cooked for 5 minutes.
Add leeks, celery, carrots, tomato puree, lamb stock and cooked for 35minutes.
For risotto take heavy bottom pan put 100 ml oil add chopped onion and risotto rice sauté for two minutes.
Add 200 ml water and cooked until water is observed.
Finished with cream and parmesan cheese adjust with seasoning and put in the center on the plate.
Put on top lamb ragout in parmesan cheese basket.