Risotto With Lamb And Fennel
Ingredients
30 ml extra-virgin olive oil
1 lamb loin
1 shallot
230 gr ostigliato rosso rice
1,900 ml beef broth
1 size fennel
1 gr fennel seeds
30 gr parmigiano-reggiano
8 gr butter
1 salt pepper
16 ml olive oil
1 in a saucepan
16 ml olive oil until transparen the rice
475 ml boiling broth
Instructions
Remove from the heat, add the Parmigiano and the butter and let sit for one minute. Stir thoroughly and serve immediately.