.gif)
serves 4 / preparation 15 minutes / cooking time 30 minutes
*4 cups chicken stock
*2 cups water
*30g butter
*1 onion, finely chopped
*1 garlic clove, crushed
*1 3/4 cups Arborio rice
*1/2 cup dry white wine(optional)
*1/2 cup cream
*1/2 cup grated parmesan
*8 lamb cutlets
*1 tablespoon olive oil
TOMATO SALSA:
*3 tomatoes,seeded and diced
*150g feta, crumbled
*1/2 small red onion, finely chopped
*1/4 cup pine nuts, toasted
*1/4 cup chopped fresh mint leaves
*1 tablespoon oil
*1 tablespoon red-wine vinegar
1. Bring stock and water to a boil in a medium saucepan. Reduce heat to low.
2. Melt butter in a large pan on high. Saute’ onion and garlic for 3-4 minutes, until tender. Add rice and cook,stirring,for 1 minute. Stir in wine and cook for 1-2 minutes until the liquid is almost evaporated.
3. Add stock to the rice, 1 cup at a time. Cook, stirring, until the liquid has been absorbed, then add the next cup of stock. Continue until all stock is absorbed and rice is tender (about 20 mins). Remove from heat and add the cream and parmesan. Season to taste.
4. Meanwhile, heat a char-grill or barbecue on high. Brush cutlets with oil and season. Char-grill for 2-3 minutes on each side or until cooked to your liking. Remove from grill, cover with foil and rest for 5 minutes.
5. TOMATO SALSA. In a small bowl, combine all ingredients. Toss well and season to taste. Serve risotto topped with cutlets and tomato salsa.