How long! The blog is back, full of recipes and tips. In the months that I was not here, I made a lot of good food, learned a lot of new techniques, participated in some events and studied a lot. Tomorrow I will take my last test this semester, mass and molho. And then vacation! You will enjoy seeing the family in Floripa and bringing the fruits of the sea that I miss so much.
To mark this season, here’s a rack of lamb with mint risotto. I did Daniel’s request. Very simple recipe and it turned out to be a scary taste. The amount below serves two people.
I’m so glad to be here again. Obrigada de coração pelo carini. I have received many emails, messages and even calls with requests for more recipes. Happy! 🙂
You specify:
500 g rack of lamb
7 cloves of garlic
thyme
alecrim
mint leaves
salt
ground allspice every hour
1 ½ cups dry red wine
Mint risotto
1 cup of arroz arboreo or carnaroli
½ cup dry white wine
½ chopped onion
2 cloves minced garlic
2 tablespoons unsalted butter
600 ml vegetable stock
½ cup grated Parmesan cheese
chopped mint
salt
allspice
olive oil
How to do it:
In a large form, put the cut or whole pieces of meat – I put it in two forms. Add coarsely chopped unpeeled garlic, or thyme, or aloe, mint leaves, or salt, pepper and wine.
Cover with plastic film and leave to marinate for 12 hours. In a large frying pan, with a little oil, fry each piece for four minutes on each side.
The old ones, after frying them, I still put them in the oven at 200 degrees for 10 minutes.
Mint risotto: In a panel or large fridge, put a spoonful of butter, a spoonful of olive oil and fry the onions and garlic.
Next, put the rice and fry for more or less two minutes. Add the wine and stir well until evaporated. Then add a ladle of vegetable stock.
Let it dry and repeat the operation as many times as necessary so that the rice is cooked TEETH. It will take about 20 minutes. Season with salt and pepper. Finally, put the mint leaves, grated cheese and butter, in that order.
