INGREDIENTS (SERVES 3)
• 320 g Riso Scotti’s Carnaroli Rice
• 1 sachet of saffron
• 1 liter meat broth
• 1 Cardamom and cinnamon
• 1 shallot
• 50 ml white wine
• 50 g ghee or clarified butter
• 40 g Parmesan cheese
• 1 teaspoon thick Greek yogurt
• Salt
• 8 lamb ribs
• 1 sprig of rosemary
• 1 garlic clove
• 30 ml extra virgin olive oil
• 40 g toasted pistachios
• Freshly ground black pepper
• Dried rose petals and edible gold dust (to garnish)
Procedure:
Marinate the lamb ribs with olive oil, rosemary, and garlic for at least 30 minutes. Cook them in a pan with ghee and extra virgin olive oil for 3-4 minutes per side, keeping them pink inside for a juicy texture. Let them rest on a plate covered with aluminum foil to retain heat.
Toast the Riso Scotti’s Carnaroli Rice in a saucepan with ghee and finely chopped shallot until it becomes translucent. Deglaze with white wine and let it evaporate completely.
Add the hot broth infused with cardamom and cinnamon, stirring continuously.
After 10 minutes, dissolve the saffron in a ladle of broth and mix it into the risotto. Continue cooking for another 6-8 minutes, then turn off the heat and stir in the cheese and ghee.
Serve the risotto on a plate, place two lamb chops per portion, and sprinkle with toasted pistachios and a light dusting of dried rose petals. Drizzle with extra virgin olive oil and a touch of edible gold dust.
Finish with freshly ground black pepper and lime zest for an aromatic balance.
