March 2005
My Favourite Recipe
Michael Hüsken, chef at Geisel's Vinothek
Red Pepper Risotto with Lamb Fillet and Wild Garlic Pesto
Serves 4
Ingredients:
2 red peppers, quartered, seeds removed
1 tsp. sugar
1 sprig thyme
280 g risotto rice
(preferably Superfino Arborio)
100 ml white wine
600 ml poultry stock
2 shallots, diced
20 g butter
40 g Parmesan, grated
8 lamb fillets (each 70 g)
40 g parsley
60 g wild garlic (Bärlauch)
20 g pecorino, grated
1 tbsp. roasted pine nuts, chopped
Salt and pepper
Olive oil
Preparation:
Lay peppers on a baking tray, drizzle with oil and sprinkle with salt, pepper and thyme. Roast at 150°C for 45 minutes. Remove from oven, pull off skin and purée with 1 tbsp. olive oil. Fry shallot in oil until transparent, then add rice. Pour over wine, reduce slightly and add stock. Simmer for 15 minutes or until stock is almost soaked up. Season, and stir in butter, Parmesan and red pepper purée. Sear lamb in a frying pan, then season and roast at 140°C for 6 minutes. Slice and lay on risotto. For the pesto, purée parsley and wild garlic with 100 ml oil, then add pecorino, pine nuts and seasoning to taste. Drizzle over the lamb.
Geisel’s Vinothek
Schützenstrasse 11,
Tel. 55 13 71 40
