Cherry Tomato Risotto

Well, i must admit. Risotto is what i like to cook the most. And this Tomato cherry risotto i mentioned in my first post, the Lamb Carre.
Risotto is a traditional italian food, therefore there are many steps that you have to follow in order to have a decent quality risotto.



First thing is the 'brodo', that means stock. It demands a homemade stock. My standard stock is 2L of water. 1 onion choped in 2 pieces. 2 carrots in pieces and any herbs you like.
Boil the water with those ingredients for 30 min and there is a good quality stock.

What you need for the risotto: ( serves 4 )

300g of risotto rice (arborio)
1/2 onion chopped into small pieces
100g of butter
50g of parmesan cheese
1L of stock
100g of cherry tomatoes cut in half.
50ml of white wine

Method:
Melt half of the butter. Add the onions and the rice. Saute it for about 5 minutes.
Add all the wine at once, and mix well. Keep mixing untill the wine evaporate completely. Now keep adding the stock every once in a while. It should take around 15 minutes to the rice gets cooked, but it still should remain a little bit hard inside. Turn off the heat. Add the cherry tomatos and mix well. Add the rest of the butter and mix it well. Add the parmesan cheese and mix it well.
There you go.

Carre of Lamb or Rack of lamb

Ok, this is my first recipe on the blog, so its better to start with a classic dish.
The Carre, or the French Rack, or whatever you like to call, is one of the most delicious dishes using lamb meat, so lets start































What you will need:
1 rack of lamb
Salt and pepper as you like
For marinade
50 grams of chopped onion
15 grams of chopped garlic
2 grams of rosemary
75 ml of red wine.

Basically all you have to do is to mix all the marinade items, including the salt and pepper and put your rack of lamb and leave it for about 4 hours.
Then, in a hot frying pan you should cook both sides of the rack, until it gets a nicely golden/brown color. Then in a pre-heated oven, at about 160 degrees celsius, cook the rack for around 40 - 50 minutes.
My suggestion is to serve with cherry tomato n basil risotto, but i will leave that recipe to another day