John Myers
Contents
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Ingredients
Risotto:
- 250 g Mushrooms brown
- 200 g Bacon
- 1 Pc. Onion
- 300 g Risotto rice
- Salt
- Pepper
- 125 ml White wine
- 1 l Chicken broth
- 30 g Freshly grated Parmesan
- 2 tbsp Oil
White wine sauce:
- 300 ml White wine
- 1 Pc. Onion
- 2 Pc. Garlic cloves
- 1 cups Cream
- 20 g Butter
- 40 g Butter
- Salt
- Pepper
Lamb salmon:
- 1,5 kg Lamb salmon
- 2 tbsp Pink pepper
- 1 tbsp Lemon peppers
- 3 Pc. Rosemary sprigs
- 6 Pc. Sprigs of thyme
- 1 tsp Salt
- 1 tsp Pepper
- 8 tbsp Oil
- 4 Pc. Garlic cloves
Instructions
Risotto:
- Cut the mushrooms and the onion into fine strips. Cut the bacon into small pieces.
- Add the mushrooms, bacon and onions and roast a little until you can see some color.
- Add the risotto rice and roast briefly. Deglaze with the white wine. Please always stay on the stove and stir, stir, stir.
- As soon as you notice that the liquid is not enough, add a little of the chicken broth and continue stirring.
- Do this until all the liquid is used up. At the end stir in the Parmesan.
White wine sauce:
- Peel the onion and garlic and cut into smaller pieces and bring to the boil with all the ingredients except the 40gr butter and reduce to 1/3 over a low heat.
- Then filter the vegetable pieces with a sieve and add the rest of the butter to the sauce and do not let it boil down.
Lamb salmon:
- Remove the silver skin from the meat and place in a baking dish with a lid.
- Mash the garlic with the knife and mix with the rest of the ingredients.
- Put this marinade on the meat and let it steep for 24 hours.
Nutrition
Serving: 100gCalories: 214kcalCarbohydrates: 6.2gProtein: 8.4gFat: 16.7g
