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
four
Ingredients
- 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
Video
Instructions
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.