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Lamb and Kasteel Rouge risotto

Today, we’re cooking with beer with master chef Claude Pohlig. He’s preparing a risotto with Kasteel Rouge, lamb cutlets and Ghent mustard.

Preparation time:
45 min

Ingredients to serve


  • 12 lamb cutlets
  • 150 g risotto rice
  • 3 x 33 cl Kasteel Rouge
  • 2 bunches of spring onions
  • 2 red onions
  • 1 tbsp almond cream
  • 50 g cane sugar
  • 200 g butter
  • 100 ml olive oil
  • Ghent mustard
  • 100 g breadcrumbs
  • Salt



1. 2 red onions, 50 g butter

Finely dice the red onions and sauté them in butter.

2. 150 g risotto rice, 2 x 33 cl Kasteel Rouge, 150 g butter

Add the risotto rice, cover and simmer for 5 minutes. Next, pour in ¼ of the Kasteel Rouge. Thoroughly mix the beer into the rice and simmer gently. Add another dash of Kasteel Rouge and a knob of butter. Repeat until the risotto rice is tender.

3.50 g cane sugar, 33 cl Kasteel Rouge

Pour the cane sugar into another pan and reduce with the Kasteel Rouge. Allow to thicken into a syrup.

4. 2 bunches of spring onions, salt

Clean the spring onion by separating the white bulbs from the green tops. Finely chop the white bulbs and add salt. Blanch the green tops and immediately cool in cold water. Add the green tops to the risotto mixture from step 2.

5. 1 tbsp almond cream

Finally, stir the almond cream into the risotto.

6. 12 lamb cutlets, Ghent mustard, 100 g breadcrumbs, 100 ml olive oil

Coat each cutlet with Ghent mustard and breadcrumbs. Then fry the lamb cutlets on both sides.

7. Dress the plate as follows: use a cylindrical mold to arrange the risotto neatly in a circle in the centre of the plate. Top with the white spring onion bulbs and arrange the lamb cutlets around the risotto. Garnish each cutlet with a generous spoonful of your freshly-made syrup.