Braised Lamb Risotto

INGREDIENTS

1 onion plus half an onion extra, chopped, 100g celery, chopped, 100g carrots, chopped, 500g stewing lamb, 350g Arborio Rice, 150ml Marsala, 3 beef stock cubes, 1 Tbsp creme fraiche, 3L water, Olitalia Extra Virgin Olive Oil for frying

METHOD

01. In a large pot, gently fry the chopped onion, celery and carrot for a mirepoix. Add the lamb and stir occasionally until browned, about 5 – 8 minutes.

02. Add the Marsala and reduce for 5 minutes. Add the stock cubes and the water, stirring and cooking until tender. Once tender, strain the solids and set aside, reserving the jus.

03. When cool, remove the bones from the lamb and add the meat to the stock. Keep some of the meat aside.

04. In a seperate saucepan, fry the remaining half an onion in some Olitalia Extra Virgin Olive Oil until transculent. Add the Arborio rice to the pan, stirring continuously.

05. Little by little, ladle the stock into the pan with the meat until the rice is al dente.

06. Add creme fraiche, stir through and serve topped with the remaining lamb meat.