Risotto With Lamb Casserole Recipe - Cooking Index
Risotto With Lamb Casserole Recipe - Cooking Index
| 2 1/2 lbs | 1135g / 40oz | Leg of lamb or lamb shoulder |
| Trimmed - bones and cut into | ||
| Cubes | ||
| Olive oil | ||
| 1/4 teaspoon | 1.3ml | -- dried: rosemary |
| Thyme and white pepper | ||
| Salt to taste | ||
| 4 1/2 cups | 1066ml | Vegetable broth - (recipe |
| Follows) | ||
| 1/2 teaspoon | 2.5ml | Saffron threads or ground |
| Turmeric | ||
| 1 1/2 cups | 240g / 8.5oz | Arborio rice |
| 1 1/2 cups | 355ml | 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 cup | 118ml | Freshly grated parmesan |
| Cheese | ||
| 1 1/2 cups | 93g / 3.3oz | Tomatoes - chopped |
| Vegetable broth | ||
| 3/4 cup | 46g / 1.6oz | -- chopped: onion, celery |
| Carrots and mushrooms | ||
| 4 1/2 cups | 1066ml | Water |
Preheat oven to 250F. 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 creamy texture. To do this, add wine and remaining broth, a little at a time, stirring until 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.
Source:
Deborah McHugh
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