Cookbook

Neapolitan Lamb risotto

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Ingredients

  • 2 Tbsp beurre
  • 1 clove ail
  • 2 lbs agneau, ragout
  • 1 moyen oignon, hache
  • 2 Tbsp catchup
  • 1 tsp sel
  • 1/2 tsp tabasco
  • 1 cup eau
  • 1 cup bouillon
  • 1 cup riz
  • 1/4 cup parmesan

Instructions

Melt butter in large skillet. Add garlic and lamb. Cook until lamb is brow on on all sides. Add onion and continue cooking until onion is tender. Stir in catchup, salt, tabasco, water and bouillon. Bring to boil. Cover and cook for 15'. Add rice, possibly more water. When rice is done, add parmesan.

Lamb cookbook, p. 95

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Notes