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Saffron risotto with lamb

Very tasty, aromatic, saffron risotto with lamb, fennel and Pecorino cheese.

Preparation time 30 minutes


  • 2 cups of rice
  • 300 g lamb
  • 2 shallots
  • 1 tsp saffron threads
  • 2 cloves of garlic
  • 1 fennel
  • 90 g butter and Mycryo
  • 3/4 cup of dry white wine
  • chervil
  • 2 3/4 cups of broth
  • freshly grated pecorino (or parmesan)
  • vine tomatoes (tasty tom)
  • 300 g lamb


Fry the shallots and garlic in the oil in the frying pan, add the risotto, and make sure all the rice has been in the oil. Deglaze with the wine and let it simmer on low heat, then add the broth and fennel and bring back to the boil, let it simmer for about 12 minutes, stirring frequently. Add the broth with saffron dissolved when the rice is almost cooked. The total cooking time is approximately 18 minutes. Repeat moistening with broth until the rice is tender.

Bring the meat to taste with salt and pepper. Sprinkle it with Mycyro and fry on both sides in the hot pan until cooked. Allow to rest covered with foil and then cut into thin slices.

Serve the risotto on the hot plates, lay the slices of meat and garnish with grated pecorino, cherry tomatoes and chervil.

Decoration: Casa Belgium

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