Shoulder of Lamb Stewed in Rosemary with Mushroom Risotto and Young Peas

Remove fat and tendons from lamb shoulder and cut into three pieces (in the joints). In a saucepan, brown the meat well on all sides in olive oil. Cut off the shallots, add to the meat with the butter and briefly color. Extinguish with white wine, season with salt, add pepper, put the lid on and reduce the white wine until the meat starts to color slightly repeatedly. Top up with the stock, reduce the temperature and simmer the meat gently for 60 minutes. Add rosemary and garlic coarsely chopped and simmer gently for another 30 min. If the liquid boils down too much, balance with water. Place the finished pieces of meat on a plate and keep warm in the oven (max. 70 °C ) with the lid closed.

Blend the sauce with a hand blender, strain through a fine sieve and season to taste.

Briefly sauté shallots in butter, add long-grain rice and sweat until translucent. Extinguish with white wine and add bay leaf, saffron and mushrooms. Heat the clear soup and add little by little, stirring repeatedly. When the long grain rice is cooked (after about 20 min) season with salt, add pepper and fold in parsley, mascarpone and parmesan. Let the risotto rest for about 5 min in a warm place.

Blanch the peas in salted water, rinse in iced water and pat dry. Heat butter in a frying pan and add the peas. Salt, season with pepper and if you like you can add sugar as well.

Serve: In

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