Risotto with lamb casserole
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2½ | pounds | Leg of lamb or lamb shoulder |
| Trimmed, bones and cut into | ||
| 1-in cubes | ||
| Olive oil | ||
| ¼ | teaspoon | Each, dried: rosemary, |
| Thyme and white pepper | ||
| Salt to taste | ||
| 4½ | cup | Vegetable broth (recipe |
| Follows) | ||
| ½ | teaspoon | Saffron threads or ground |
| Turmeric | ||
| 1½ | cup | Arborio rice |
| 1½ | cup | Dry white wine, such as |
| Pinot Grigio | ||
| 10 | Baby asparagus spears, each | |
| Cut into 2 (1-1/2-in pieces) | ||
| And lightly steamed | ||
| ½ | cup | Freshly grated Parmesan |
| Cheese | ||
| 1½ | cup | Tomatoes, chopped |
| VEGETABLE BROTH | ||
| ¾ | cup | Each, chopped: onion,celery, |
| Carrots and mushrooms | ||
| 4½ | cup | Water |
Directions
Preheat oven to 250 degrees. Lightly and quickly sear cubed lamb in ⅓ 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.