Summary

Ingredients

• 40 g shallot (s)
• 80 g pine nuts
• 60 g butter
• 200 g rice (risotto rice)
• 100 ml white wine
• 450 ml lamb stock
• 50 g tomato (s), dried (without oil)
• 2 tablespoon olive oil
• 40 g parmesan, freshly rated
• 1 tablespoon chives, finely chopped
• 1 tablespoon parsley, smooth, finely chopped
• 1 teaspoon thyme, fresh
• salt and pepper

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Instructions

1. Peel the shallots and cut into fine cubes. Roast the pine nuts in a pan until golden brown. Heat 20 g butter and steam the shallots until translucent. Add the rice and let it glaze slightly. Deglaze with white wine and fill up with 200 ml of hot stock. Season with salt and pepper. Cover and simmer over medium heat for 6 minutes, stirring several times. Then take it off the hob and let it steep for 8-10 minutes.
2. Pour the risotto rice into a shallow bowl and spread it flat. Cover with cling film and let cool down.
3. In the meantime, cut the tomatoes into fine strips. Heat the olive oil and sauté the tomatoes over medium heat, fill up with the remaining stock and bring to the boil once. Add the cooled rice and simmer over medium heat for 1 - 2 minutes. Add the rest of the butter and parmesan and stir well. Then add pine nuts and herbs.
4. Tip: Rosemary lamb skewers taste best with them
5. (Lamb fillets skewered on rosemary sprigs and marinate in olive oil with garlic, shallots, salt and pepper and fry)