ELABORACIÓN DE LOMO DE GACELA CON MELOCOTÓN Y RISOTTO
Cocer los cereales por separado, ya que cada uno tiene un punto de cocción diferente y reservar.
Pelar los melocotones, cortarlos en cuartos y asarlos al horno con un poco de aceite.
Para hacer el risotto, juntar los cereales que habíamos cocido antes, ponerlos en una sartén, añadir un poco de nata y dejar reducir hasta que quede cremoso.
Hacer a la plancha el lomo de gacela, poniendo sal al gusto y presentar en un plato junto con el risotto y unos trocitos de melocotón asado. Decorar el plato con una ramita de romero y coulis de melocotón.
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