Side Pannel
Risotto with Lamb Casserole
Risotto with Lamb Casserole
- Recipe Submitted by ADMIN on 09/26/2007
Category: Meat, Casseroles
Ingredients List
- 2 1/2 lb Leg of lamb or lamb shoulder
- Trimmed, bones and cut into
- 1-in cubes
- Olive oil
- 1/4 ts Each, dried: rosemary,
- Thyme and white pepper
- Salt to taste
- 4 1/2 c Vegetable broth (recipe
- Follows)
- 1/2 ts Saffron threads or ground
- Turmeric
- 1 1/2 c Arborio rice
- 1 1/2 c Dry white wine, such as
- Pinot Grigio
- 10 Baby asparagus spears, each
- Cut into 2 (1-1/2-in pieces)
- And lightly steamed
- 1/2 c Freshly grated Parmesan
- Cheese
- 1 1/2 c Tomatoes, chopped
- VEGETABLE BROTH
- 3/4 c Each, chopped: onion,celery,
- Carrots and mushrooms
- 4 1/2 c Water
Directions
Preheat oven to 250 degrees. Lightly and quickly sear cubed lamb in 1/3 cup
olive oil in a skillet over high heat. Do not let the meat cook
inside.Remove lamb with slotted spoon immediately and place in a 3-qt
casserole that has been coated with vegetable spray. Add thyme, rosemary
and pepper to casserole and toss with meat;season with salt. Cover
casserole with lid or a piece of aluminum foil and bake 30 minutes. Lamb
should be very tender. When the casserole goes in the oven, reheat broth
with saffron threads (to soften) over medium heat;set aside. Heat 2
tablespoons olive oil in a saucepan over medium heat;add rice and saute 2
to 3 minutes. Add 3 cups hot broth to rice and stir well. Simmer rice,
stirring occasionally, until it begins to have a cremay texture. To do
this, add wine and remaining broth, a little at a time, stirring till
liquid is almost absorbed before adding more. The process takes about 20 to
25 minutes. Do not overcook;rice should remain slightly firm. Gently stir
in asparagus and Parmesan. Spoon rice in a layer over lamb and garnish with
the chopped tomatoes. VEGETABLE BROTH: Simmer chopped vegetables in water 1
hour. Strain broth and use as directed.
olive oil in a skillet over high heat. Do not let the meat cook
inside.Remove lamb with slotted spoon immediately and place in a 3-qt
casserole that has been coated with vegetable spray. Add thyme, rosemary
and pepper to casserole and toss with meat;season with salt. Cover
casserole with lid or a piece of aluminum foil and bake 30 minutes. Lamb
should be very tender. When the casserole goes in the oven, reheat broth
with saffron threads (to soften) over medium heat;set aside. Heat 2
tablespoons olive oil in a saucepan over medium heat;add rice and saute 2
to 3 minutes. Add 3 cups hot broth to rice and stir well. Simmer rice,
stirring occasionally, until it begins to have a cremay texture. To do
this, add wine and remaining broth, a little at a time, stirring till
liquid is almost absorbed before adding more. The process takes about 20 to
25 minutes. Do not overcook;rice should remain slightly firm. Gently stir
in asparagus and Parmesan. Spoon rice in a layer over lamb and garnish with
the chopped tomatoes. VEGETABLE BROTH: Simmer chopped vegetables in water 1
hour. Strain broth and use as directed.
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