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1
Heat some olive oil in a large pan, add lamb fillets and sear to brown both sides.
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2
Add leek, carrot and garlic stirring a couple minutes to soften leek, do not allow vegetables to brown.
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3
Pour in water and wine, add stock, balsamic vinegar and butter, stir to combine.
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4
Cook over a very low heat for 45 min's to 1 hour, until lamb is tender. Turn lamb a couple of times during cooking. (If using a whole lamb fillet cooking time will be longer becuase of the weight.).
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5
Remove lamb and keep warm, turn the heat back up, mix a little water with the cornflour and pour into pan, stir until sauce thickens. ( I use this more just to drizzle a little over the meat, rather than as a sauce, as it is already full of flavour, as is the risotto.).
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6
Serve meat over risotto, drizzle a small amount of pan sauce over, top with shaved parmesan ans drizzle with truffle oil.
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7
Risotto.
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8
Melt butter in a pan, add onion and garlic stir until onion softens, add rice and stir to coat in butter.
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9
Pour in water and wine, stir, add chicken stock and bring to the boil, turn heat down and simmer over a low heat until liquid is absorbed and rice is cooked about 20 min's.
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10
Just before all the liquid has been absorbed add herbs, stir to combine.
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11
Once it is cooked remove from heat and add cheeses and pepper to taste, stir gently until cheese has melted.
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12
To Serve: Place risotto in the centre of a plate, slice lamb fillets into thin slices, drizzle a very small amount of reserved pan juice, top with parmesan shavings and drizzle with truffle oil.
