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Saffron Risotto with Minted Smokey Lamb Meatballs & Pecorino
What you need
- [ ] 350g My Risotto Perfetto Saffron
- [ ] 400g good quality lamb sausages
- [ ] 30g fresh mint - stalks removed and coarsely chopped
- [ ] 50g wedge pecorino cheese
- [ ] 2tb olive oil
- [ ] 1 tsp smoked paprika
Proposed by: Paul Gayler
How to prepare:
Place the saffron rice in a pan, cover with 700ml of water and bring to the boil. Reduce the heat to a simmer, and cook for 12 minutes until the risotto is cooked, creamy and tender.
Meanwhile remove the skins from the sausages and place in a bowl, add the smoked paprika and half the mint, season to taste.
Using wet hands, roll the sausage meat into small balls in the palm of your hands.
Heat the oil in a non-stick frying pan and fry the meatballs for 3 – 4 minutes until cooked and golden.
Divide the cooked risotto between 4 serving plates or bowls, top with the sausage balls, and spoon over any meat juices remaining in the pan.
Finally scatter over the remaining mint and grate over the pecorino cheese to serve.