how to make award winning Triple tomato risotto with grilled cutlets

[Hey] good to see you!, I hope you’re having an incredible day today. Today, we’re going to make a special dish, Triple tomato risotto with grilled cutlets. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Triple tomato risotto with grilled cutlets is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Triple tomato risotto with grilled cutlets is something that I’ve loved my entire life.

Table of Contents

Ingredients

  • 3 tablespoons sun-dried tomato paste*
  • 90ml extra virgin olive oil
  • 500g (about 8) Frenched lamb cutlets
  • 625ml (2 1/2 cups) Massel vegetable liquid stock
  • 1 small onion, finely chopped
  • 1 garlic clove, crushed
  • 330g arborio rice
  • 250ml (1 cup) white wine
  • 400g can diced tomatoes, drained
  • 1/2 cup semi-dried tomatoes
  • 30g butter, softened
  • 1/2 cup grated parmesan cheese, plus extra parmesan shavings, to serve

Method

  • Step 1
    Combine 2 tablespoons sun-dried tomato paste and 30ml oil in a bowl and brush over the lamb cutlets. Set aside to marinate.
  • Step 2
    Place the stock in a saucepan and bring to the boil, then reduce heat to low and keep at a simmer.
  • Step 3
    Heat remaining oil in a large frying pan. Add onion and cook over medium heat until soft. Add garlic and rice and stir for 1 minute to coat rice. Add wine and continue cooking until most of the liquid has been absorbed. Add remaining tomato paste and stir to combine. Add stock, a ladleful at a time, stirring constantly and allowing the liquid to be absorbed before adding next ladleful. Cook until rice is tender. Stir in the diced and semi-dried tomatoes and season well. Add butter and parmesan and stir to combine. Cover, turn off heat and set aside.
  • Step 4
    Preheat a chargrill pan or grill over high heat; when hot, add the cutlets and cook for 1-2 minutes each side.
  • Step 5
    Stir the risotto and serve with the cutlets. Garnish the risotto with parmesan.

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