Lamb chops with Sbrinz and saffron risotto
Nicole Wäfler, Bäretswil ZH – Swiss Tavolata
For 4 persons
PREPARATION: approx. 40 minutes
Lamb chops
– 600 g lamb chops
– 1 tsp salt
– A few twists of ground pepper
– 1 tbsp clarified butter
– 2 tbsp balsamic vinegar
– 2 tbsp honey
Risotto:
– 2 tbsp rape oil
– 1 onion, finely chopped
– 250 g risotto rice
– 1 sachet saffron
– 150 ml white wine
– 700 ml vegetable stock, hot
– 500 g green asparagus, quartered
– Salt, pepper
– 100 g Sbrinz AOP, grated
– 100 g Sbrinz AOP, in chunks
– 2 tbsp cream
– 1 tbsp butter
Preparation lamb chops:
Season the meat, fry in hot butter on both sides for approx. 3 minutes, keep warm. Pour the balsamic vinegar into the pan, deglaze the cooking juices, add the honey and simmer briefly.
Preparation risotto:
Heat oil, stir onion and stew until soft (don’t brown), add rice and stew until translucent. Add saffron and wine, bring to the boil. Gradually add stock, stirring occasionally. After 15 minutes, add asparagus, continue to simmer until the risotto turns creamy, season. Add grated Sbrinz AOP and all remaining ingredients, mix.
