1 kg of lamb loin
Salt and black pepper to taste
140 ml of olive oil
2 tablespoons of finely chopped garlic (40 g)
20 cherry tomatoes, halved
Risotto
1 cup of finely chopped onion (150 g)
1 1/2 cups of butter (300 g)
1 cup of Arborio or Carnaroli rice (200 g)
1 1/2 cups of dry white wine (350 ml)
10 cups of chicken broth (2.4 liters)
400 g of cooked artichoke hearts
2 1/2 cups of grated Parmesan cheese (240 g)
1/2 cup of chopped chives (40 g)
Fresh herbs, salt and black pepper to taste
1 kg of lamb loin
Salt and black pepper to taste
140 ml of olive oil
2 tablespoons of finely chopped garlic (40 g)
20 cherry tomatoes, halved
Risotto
1 cup of finely chopped onion (150 g)
1 1/2 cups of butter (300 g)
1 cup of Arborio or Carnaroli rice (200 g)
1 1/2 cups of dry white wine (350 ml)
10 cups of chicken broth (2.4 liters)
400 g of cooked artichoke hearts
2 1/2 cups of grated Parmesan cheese (240 g)
1/2 cup of chopped chives (40 g)
Fresh herbs, salt and black pepper to taste
Season the lamb loin with salt and black pepper
Let it sit for two hours
Heat a skillet and cook the lamb loin in half the olive oil with the garlic
Set aside
Add the cherry tomatoes to the remaining olive oil and sauté
Set the sauce aside
Risotto
1
In a large pot, caramelize the onion in butter
Add the rice and cook for five minutes
Add the wine and stir until it's almost dry
2
Add one-third of the broth and cook without stopping to stir
When it's dry, add another third and repeat the process
Do the same with the remaining two-thirds and when it's dry, add the cooked artichoke hearts, Parmesan cheese, a tablespoon of butter, the remaining olive oil, and stir well
Add the chives, fresh herbs, and adjust the seasoning
3
Place the risotto on one side of the plate, the lamb loin on the other side, and drizzle with the sauce
Garnish with cooked vegetables, sprinkle salt and black pepper.
