“Italian Cuisine: A Timeless Culinary Tradition Infused with Mediterranean Authenticity at Envy restaurant, Th8 Palm Dubai Beach Resort, Vignette Collection
Indulge in the Essence of Italy with the tasty Saffron Risotto with Lamb Roll (Serves 3)”.
what you need
- Carnaroli rice 320 g
- White wine 100 g
- Butter 40 g
- Chicken broth 1.5 l (You can use also vegetable broth)
- White onion 100 g
- 1gr of good quality saffron
For creaming the risotto
- Cold butter 50 g
- Grated Grana Padano cheese 60 g
Heat the broth and keep it hot over low heat with the Saffron.
Peel the onion and chop it finely.
In a pan, sauté the onion with some olive oil, keeping the heat to a minimum.
Once the onion is transparent and therefore wilted, add the rice.
Toast the rice grains for a couple of minutes, continue stirring so that the toasting is uniform. Pour in the broth infused with saffron to cover the rice but not exceeding and let the rice absorb it slowly.
Keep pouring one ladle of Broth at time until the rice start to look creamy.
Cook the risotto while continuing to hydrate it with the broth:
wait until each ladle is completely absorbed by the rice before adding the next one.
Keep adding broth when needed until the Risotto will be ready (it will take 18-20 minutes to be cooked)
Once The risotto is Ready, turn off the burner and dedicate yourself to creaming the risotto: add the butter (TIP: Butter needs to be very cold. Cut the butter in small cubes and keep it in the fridge because it will be easier to use) and the Grana Padano cheese.
Mix Gently using a wooden spoon (Grandma’s Tip).
Let the risotto rest for a few seconds, serve it and enjoy it hot!
Roasted lamb
Lamb Rack 1kg
Salt To taste
Black Pepper To taste
Fresh Dill 20 gr
Garlic 1 clove
Rosemary 5 gr + 1 sprig
Cut the bones from the Rack, taking care to cut out all the meat.
Clean a small part of the fat but leave some on the meat (The meat will be more tasty)
Cut the lamb loin in order to get a flat rectangular “Sheet” of meat.
Chop all the herbs and the garlic together and spread the mixture on the meat.
Roll the meat and tight it with cooking wire.
Sear the Lamb roll in a hot pan with some oil, butter and a sprig of rosemary.
When the lamb will be golden color, arrange it in a Baking tray and finish to cook it in per-heated oven at 180 degrees for 30-40 minutes.
Once cooked, let it cool down and slice it (Remember to remove the cooking wire)
Arrange the slice of Lamb on the risotto, sprinkle some freshly chopped parsley and serve hot.
