Crispy lamb meatballs Risotto-style brown rice mix
Serves 4
Difficulty
Medium
Preparation
20 min
Cooking
25 min
Budget
Affordable
Ideal with Fleur de sel
Ideal with Ground salt
Ingredients
Serves 4
For the dumplings :
- 450g lamb minced meat (shoulder)
- 100g flour
- 200g fine breadcrumbs
- 3 eggs
- 1 small bunch basil
- 1/2 teaspoon Espelette pepper
- 1 garlic clove
- 1 small onion
- Fleur de sel Le Guérandais
- Vegetable oil
- 1 lime
For the risotto :
- 400g brown rice cereal mix
- 1 chicken or vegetable stock cube
- 60g butter
- 120g grated Parmesan cheese
- 1 glass dry white wine (optional)
- 2 tablespoons olive oil
- Le Guérandais traditional ground salt
- Pepper
Preparation
-
In a salad bowl, gently mix the minced meat with the rinsed and finely chopped herbs, then add the egg, 50 grams of breadcrumbs, crushed garlic clove, minced onion, spices and Le Guérandais Flower of Salt.
-
Next, shape the mixture into balls in the palm of your hand, then pass them successively through the flour, beaten eggs and breadcrumbs.
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After this step, immerse the lamb meatballs in the hot vegetable oil for 15 minutes.
-
Use this time to prepare your risotto.
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First, sauté the rice in a frying pan until translucent.
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Then cook over medium heat with the chicken stock diluted in 1 liter of water. As the rice cooks, add a ladleful of stock to the height of the rice, until it is fully absorbed.
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To finish, deglaze * with the white wine and add the butter and Parmesan.
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Once the risotto is finished, serve it preferably immediately, with the meatballs and a wedge of lime.
* Dissolve cooking juices to make a particularly tasty sauce.
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