BRAISED LAMB FILLETS WITH A CREAMY RISOTTO

Braised Lamb Fillets With a Creamy Risotto image

This is a wonderful recipe, the lamb comes out moist and juicy and the risotto is a wonderful accompaniment, that is full of flavour and lovely and creamy. It is my son's favourite risotto recipe and he is always asking me to make it.

Provided by The Flying Chef

Time 1h25m

Yield 4 serving(s)

Number Of Ingredients 25

Ingredients

olive oil
4 lamb fillets (you could also use one large fillet of about 600g if that is all you can get.)
1 small leek, finely diced
3 garlic cloves, crushed
1 small carrot, finely diced
300 ml water
2 teaspoons beef bouillon granules
200 ml dry red wine
25 g butter
50 ml balsamic vinegar
2 1/2 teaspoons cornflour
truffle oil
2 tablespoons shaved parmesan cheese (extra)
30 g butter
1 onion, finely chopped
2 garlic cloves, crushed
3/4 cup risotto rice
2 1/2 cups water
1/2 cup dry white wine
1 tablespoon thyme leaves
1 1/2 teaspoons instant chicken bouillon granules
20 g parsley, finely chopped
3 tablespoons parmesan cheese
1 1/2 tablespoons mascarpone cheese
pepper

Steps:

Heat some olive oil in a large pan, add lamb fillets and sear to brown both sides.
Add leek, carrot and garlic stirring a couple minutes to soften leek, do not allow vegetables to brown.
Pour in water and wine, add stock, balsamic vinegar and butter, stir to combine.
Cook over a very low heat for 45 min's to 1 hour, until lamb is tender. Turn lamb a couple of times during cooking. (If using a whole lamb fillet cooking time will be longer becuase of the weight.).
Remove lamb and keep warm, turn the heat back up, mix a little water with the cornflour and pour into pan, stir until sauce thickens. ( I use this more just to drizzle a little over the meat, rather than as a sauce, as it is already full of flavour, as is the risotto.).
Serve meat over risotto, drizzle a small amount of pan sauce over, top with shaved parmesan ans drizzle with truffle oil.
Risotto.
Melt butter in a pan, add onion and garlic stir until onion softens, add rice and stir to coat in butter.
Pour in water and wine, stir, add chicken stock and bring to the boil, turn heat down and simmer over a low heat until liquid is absorbed and rice is cooked about 20 min's.
Just before all the liquid has been absorbed add herbs, stir to combine.
Once it is cooked remove from heat and add cheeses and pepper to taste, stir gently until cheese has melted.
To Serve: Place risotto in the centre of a plate, slice lamb fillets into thin slices, drizzle a very small amount of reserved pan juice, top with parmesan shavings and drizzle with truffle oil.