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Risotto with confit lamb and chanterelles

Risotto à l’agneau confit et aux chanterelles

A comforting dish, in which the lamb confit is highlighted while being supported by the richness of chanterelles. Easy to cook, it's the perfect dish to wow your guests!


  • 50 gr Chanterelles
  • 40 gr green peas
  • 50 gr Parmesan Reggiano
  • 80 gr Unsalted butter
  • 80 gr confit lamb
  • 3 gr minced gray shallots
  • 250 ml of white wine (dry)
  • 200 gr of arosio rice
  • 2 tablespoons of olive oil
  • 1 liter of lamb stock
  • Salt and pepper to taste


In a large pan, heat the olive oil and brown the chanterelles until they are colored. Reserve a few chanterelles for the presentation.

Add the confit lamb, shallots and frozen peas and rice, let fall.

On low heat: 

  • Add 0.5 liter of lamb stock, mix and allow to absorb
  • Add the white wine, mix and allow to absorb
  • Add the rest of the lamb stock, let it absorb
  • At this point, the rice should be cooked. IF the rice is not cooked and there is no more liquid, add more stock and simmer gently
  • Add the Parmesan Reggiano and the butter and mix
  • Transfer to plates, and garnish with the chanterelles


  • Chanterelles can be changed to other mushrooms, depending on the season
  • The lamb stock can be replaced by a beef stock

Enjoy your meal!

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