Ingredients (4 servings):
Potato Risotto:
1 tbsp butter
1 tbsp olive oil
1 medium yellow onion, finely diced
2 cloves garlic, minced
6-8 large potatoes (starchy)
1 dl Pilsner lager
6 dl chicken stock
2 dl grated semi-hard cheese
3-4 sprigs of fresh thyme (for garnish)
salt & pepper
Lamb Meatballs:
500 g ground lamb
1 egg
1 dl bread crumbs
0.5 dl Pilsner
150g crumbled feta cheese
1-2 cloves garlic finely minced
1 dl green onions sliced very thin
1.5 tsp thyme
1 tsp salt
0.5 tsp pepper
olive oil
How to:
Potato Risotto:
Peel and dice the potato into 1cm cubes. In a large pot over medium heat melt the butter and olive oil and add the diced onion and cook until soft. Add the garlic and cook some more. Pour in the beer and the the diced potatoes, then add the chicken stock 2 dl at a time and let the potatoes cook through. Make sure to stir a lot, not letting the potato burn at the bottom.
Once the potatoes are cooked, remove the pot from the heat and season with salt and pepper and slowly fold in the cheese and garnish with thyme.
Lamb Meatballs:
In a mixing bowl combine all the ingredients except for the olive oil and combine using your hands until a uniform mixture is achieved.
Dip fingers in the olive oil and start to form small meatballs (use a 1 tbsp measure to make them uniform in size). Fry the meatballs until they are done.