Ingredients
- 250 g saddle of lamb
- 2 peaches (ripe, but firm)
- 1 onion
- 1 twig rosemary
- 1 small red chili
- salt, pepper
- 200 g risotto rice
- 100 ml white wine
- 400 ml vegetable broth
- 50 ml cream
- 80 g grated Parmesan
Preparation
1. Cut the saddle of lamb into thin slices. Pit and dice the peaches.
2. Peel and finely cut the onion, finely chop the rosemary leaves. Core and finely cut the chili.
3. Heat the pot on highest level up to the roasting window, switch to a low level, roast briefly the meat, season with salt and pepper and keep warm.
4. Also roast the diced peaches and remove.
5. Add the onion, chili pepper, rosemary and rice to the pot, roast briefly and pour in wine and broth. Cover with Secuquick softline and close.
6. Heat the pot on highest level up to the soft window, switch to a low level, and cook for approx. 7 minutes in the soft area. Depressurize the pot and remove Secuquick.
7. Add the cream, Parmesan and diced peaches, mix and season the risotto to taste. Serve the lamb on the risotto.
This recipe has been tested and approved by AMC.
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