Braised Lamb Fillets With A Creamy Risotto

Total Time: 1 hr 25 mins Preparation Time: 25 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• olive oil
• 4 lamb fillets (you could also use one large fillet of about 600g if that is all you can get.)
• 1 small leek, finely diced
• 3 garlic cloves, crushed
• 1 small carrot, finely diced
• 300 ml water
• 2 teaspoons beef bouillon granules
• 200 ml dry red wine
• 25 g butter
• 50 ml balsamic vinegar
• 2 1/2 teaspoons cornflour
• truffle oil
• 2 tablespoons shaved parmesan cheese (extra)
• 30 g butter
• 1 onion, finely chopped
• 2 garlic cloves, crushed
• 3/4 cup risotto rice
• 2 1/2 cups water
• 1/2 cup dry wine
• 1 tablespoon thyme leaves
• 1 1/2 teaspoons instant chicken bouillon granules
• 20 g parsley, finely chopped
• 3 tablespoons parmesan cheese
• 1 1/2 tablespoons mascarpone cheese
• pepper

Recipe

• 1 heat some olive oil in a large pan, add lamb fillets and sear to brown both sides.
• 2 add leek, carrot and garlic stirring a couple minutes to soften leek, do not allow vegetables to brown.
• 3 pour in water and wine, add stock, balsamic vinegar and butter, stir to combine.
• 4 cook over a very low heat for 45 min's to 1 hour, until lamb is tender. turn lamb a couple of times during cooking. (if using a whole lamb fillet cooking time will be longer becuase of the weight.).
• 5 remove lamb and keep warm, turn the heat back up, mix a little water with the cornflour and pour into pan, stir until sauce thickens. ( i use this more just to drizzle a little over the meat, rather than as a sauce, as it is already full of flavour, as is the risotto.).
• 6 serve meat over risotto, drizzle a small amount of pan sauce over, top with shaved parmesan ans drizzle with truffle oil.
• 7 risotto.
• 8 melt butter in a pan, add onion and garlic stir until onion softens, add rice and stir to coat in butter.
• 9 pour in water and wine, stir, add chicken stock and bring to the boil, turn heat down and simmer over a low heat until liquid is absorbed and rice is cooked about 20 min's.
• 10 just before all the liquid has been absorbed add herbs, stir to combine.
• 11 once it is cooked remove from heat and add cheeses and pepper to taste, stir gently until cheese has melted.
• 12 to serve: place risotto in the centre of a plate, slice lamb fillets into thin slices, drizzle a very small amount of reserved pan juice, top with parmesan shavings and drizzle with truffle oil.