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Lamb tagliata with autumn risotto
50 m active | 50 m total
Nutrition facts per serving:
  • Energy in kcal about 676
  • Fat about 29g
  • Carbohydrates about 48g
  • Protein about 54g
This is needed
This is needed for 4 people
Risotto
  • 1 tbsp olive oil
  • 1.5 dl white wine
  • 7 dl vegetable bouillon, hot
  • 200 g risotto rice (e.g. Carnaroli)
  • 50 g grated Parmesan
  • 2 tbsp thyme leaf, finely chopped
  • 2 tbsp butter
Chanterelles and grapes
  • 200 g chanterelles
  • a little pepper
  • 1 tbsp olive oil
  • 0.5 tsp salt
  • 200 g blue and white seedless grapes, halved
Lamb
  • oil for frying
  • 4 lamb loins (each approx. 200 g)
  • 1 dl veal stock
  • a little pepper
  • 1 tsp salt
  • 1 tbsp butter
  • 2 tbsp thyme leaf, finely chopped
  • 2 tbsp marjoram leaves, finely chopped
  • salt and pepper to taste
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And that's how it's done
And that's how it's done
Risotto
Heat the oil in a pan. Add the rice and sauté until translucent, stirring constantly. Pour in the wine and reduce completely. Gradually add the stock, stirring frequently, so that the rice is always just covered with liquid, simmer for approx. 20 mins. until the rice is creamy and al dente. Mix in the thyme, cheese and butter.
Chanterelles and grapes
Heat the oil in a frying pan. Stir fry the mushrooms and grapes for approx. 5 mins., season. Mix the mushrooms and grapes into the risotto.
Lamb
Heat the oil in the same pan. Fry the meat for approx. 3 mins. on each side. Remove, season and keep warm. Pour the stock into the pan, bring to the boil. Remove the pan from the heat. Stir in the butter and herbs, season. Slice the meat, serve with the risotto, drizzle with the jus.