Crispy lamb meatballs Risotto-style brown rice mix
Personnes
4
Difficulty
Medium
Preparation
20 min
Cooking
25 min
Budget
Affordable
Idéal avec Fleur de sel
Idéal avec Ground salt
Ingredients
- 450g de viande hachée d'agneau (épaule)
- 100g de farine
- 200g de chapelure fine
- 3 oeufs
- 1 petite botte de basilic
- 1/2 c à café de piment d'espelette
- 1 gousse d'ail
- 1 petit oignon
- Fleur de sel Le Guérandais
- Huile végétale
- 1 citron vert
- 400g de mélange céréales au riz complet
- 1 cube de bouillon de volaille ou de légumes
- 60g de beurre
- 120g de parmesan rapé
- 1 verre de vin blanc sec (facultatif)
- 2 c. à soupe d'huile d'olive
- Sel moulu tradition Le Guérandais
- Poivre
Preparation
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In a salad bowl, gently mix the minced meat with the rinsed and finely chopped herbs, then add the egg, 50 grams of breadcrumbs, crushed garlic clove, minced onion, spices and Le Guérandais Flower of Salt.
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Next, shape the mixture into balls in the palm of your hand, then pass them successively through the flour, beaten eggs and breadcrumbs.
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After this step, immerse the lamb meatballs in the hot vegetable oil for 15 minutes.
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Use this time to prepare your risotto.
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First, sauté the rice in a frying pan until translucent.
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Then cook over medium heat with the chicken stock diluted in 1 liter of water. As the rice cooks, add a ladleful of stock to the height of the rice, until it is fully absorbed.
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To finish, deglaze * with the white wine and add the butter and Parmesan.
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Once the risotto is finished, serve it preferably immediately, with the meatballs and a wedge of lime.
* Dissolve cooking juices to make a particularly tasty sauce.
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