Risotto with lamb and Kasteel Rouge
Sauté red onions in butter, simmer risotto rice with Kasteel Rouge for a flavorful dish, topped with spring onion greens and almond cream. Perfect with crispy lamb cutlets.
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Cooking tools:
- Cake ring
- Kitchen scale
- Chef's knife
- Cutting board
- Saucepan
- Skillet
- Pot
- Mixing bowl
- Wooden spoon
- Colander
- Measuring spoon
- Spoon
- Plate
- Stove
Ingredients
- 3x 33 cl Kasteel Rouge
- 12 lamb cutlets
- 150 g risotto rice
- 2 bunches spring onion
- 2 red onions
- 1 tbsp almond cream
- 50 g cane sugar
- 200 g butter
- 100 ml olive oil
- Ghent mustard
- 100 g breadcrumbs
- Salt
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