Summary

Ingredients

• 700 g lamb salmon, 6 nice pieces
• salt and pepper
• olive oil
• 6 slices bacon
• 20 g butter
• 1 small shallot (s)
• 200 g risotto rice (Arborio)
• 100 ml white wine
• 400 ml poultry stock or more
• 50 g butter
• 40 g parmesan cheese
• 1 bunch wild garlic
• salt and pepper
• 2 sprigs thyme
• 2 sprigs rosemary
• 2 sprigs sage

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Instructions

1. Massage the meat with oil, toss in the very finely chopped herbs and pepper. Marinate for a few hours in the refrigerator.
2. Then wrap with the bacon slices and fry on both sides in hot olive oil. Continue frying for approx. 4 minutes per side over a low heat. The cooking time depends on the thickness of the fillets. It is best to do a pressure test. After a total of 8 minutes let them rest in aluminum foil, this can be done in a hot oven at 80 ° C, then they are juicy and slightly pink on the inside.
3. For the risotto, melt the butter and sweat the diced shallot in it. Add the risotto rice and sauté with it. Pour white wine on top and let evaporate while stirring. Gradually pour in the poultry broth (preferably a homemade one, of course). Always pour in as much broth as the rice can absorb. Stir often and after 20 minutes try to see if the grains still have bite. Mix with butter and grated parmesan. Finely chop the wild garlic and stir in. Serve immediately.