Risotto with lamb and Kasteel Rouge
Ingredients Serves 4 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
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.vanhonsebrouck.be.
Cooking tools:
- Cake ring
- Kitchen scale
- Measuring spoon
- Stove
- Pan
- Skillet
- Saucepan
- Pot
- Chef's knife
- Cutting board
- Wooden spoon
- Spoon
- Spatula
- Tongs
- Colander
- Mixing bowl
- Dish
- Plate
- Oven
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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