ingredients

400 g sliced ​​lamb (leg or shoulder)
200 g of Paris mushrooms
1 lemon
Olive oil
¾ l of broth (or bouillon-cube)
1 chopped onion
1 clove garlic minced
200 g quick-cooking risotto rice
1 fillet of liquid cream
2 tablespoons chopped parsley
Salt and pepper

Steps

Step 1

Slice the mushrooms, cook for 1 minute in the broth with a drizzle of olive oil and a drizzle of lemon juice.

2nd step

Fry the onion and garlic in a saucepan.

Step 3

Add the rice.

Step 4

Becoming translucent, wet it with a ladle of hot broth.

Step 5

When the broth is absorbed, put back a ladle, and so on, stirring often, for 10 minutes.

Step 6

At the end of cooking, add the cream, parsley, half of the sliced ​​lamb that you have previously seared for a few minutes, salted and peppered.

Step 7

Place the crown risotto in a deep dish, and in the center the remaining minced

tips

For an even more Italian recipe, sprinkle the dish with parmesan cheese.