Shashlik with Risotto

Shashlik: take fillets of mutton back, cut them into 2 cm thick slices. Marinate them for at least 12 hours in olive oil, the juice of one lemon, the remaining spices and a dash of wine. Put the meat on skewers, alternating with slices of bacon, and roast them on the grill or in the oven so that they remain slightly pink inside.

Risotto: Sauté a large, finely chopped onion in butter and olive oil until soft and light yellow. Add the dry long-grain rice and let it cook for about 10 minutes, stirring continuously. – Pour the double mass of boiling water on the long-grain rice, salt it lightly and let it steep in a tightly closed saucepan on an asbestos plate over the weakest flame for 30 minutes.

Tip: Stock up on high-quality spices – it pays off!

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