Risotto with herbs and lamb

Taken from: 'Il ricettario del Friuli Venezia Giulia'

Region: Friuli-Venezia Giulia

Difficulty: Medium

Doses: for 4 people

Ingredients

350 g of rice,

150 g of lamb’s flesh in small pieces,

1 tablespoon chopped herbs (thyme, rosemary, marjoram),

1 leek,

1 tablespoon vegetable broth,

100 g grated Parmesan cheese,

80 g of butter,

½ glass of dry white wine,

4 tablespoons olive oil,

salt,

pepper.

Introduction

The lamb meat, which in Friuli Venezia Giulia is mainly consumed during the Easter holidays, is pale pink, with a pleasant smell, soft and soft texture and fine grain. It is very digestible and valuable in terms of fat content.

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Meat

Istrian lamb

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