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Kare of New Zealand lamb with risotto, with porcini mushrooms and mascarpone
Kare of New Zealand lamb with risotto, with porcini mushrooms and mascarpone
Recipe translations
Ingridients
lamb meat (rack of lamb)
150 g.
rice (arborio)
50 g.
dried penny buns
10 g.
white wine
30 g.
mascarpone cheese
20 g.
miryn
50 ml
ground coriander
3 g.
ground cumin
3 g.
lamb meat (rack of lamb)
 150 g.
rice (arborio)
 50 g.
dried penny buns
10 g.
white wine
30 g.
mascarpone cheese
20 g.
miryn
50 ml
ground coriander
3 g.
ground cumin
3 g.

Preparation

I marinated lamb kare in a mixture of freshly ground coriander and cumin, add oil and mirin. Instead, mirin, you can add sherry or even skip this ingredient. Fry marinated meat in dry grill pan, and bring to readiness in oven, 8 min at 180℃. Add salt and pepper.
Prepare classic risotto. Dice shallots. Fry until transparent, add rice and fry for a minute, stirring carefully, pour wine, evaporate it and then prepare, adding water in process, do not forget to stir. Cut arbitrarily boiled dried mushrooms and add the risotto. At the end of cooking add mascarpone, remove from heat and stir.
Further, decorate all beautifully and bon appetit!

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Recipes, Meat second courses, Kare of New Zealand lamb with risotto, with porcini mushrooms and mascarpone