Risotto with Lamb & Fennel
Submitted by jcdunes
Risotto with lamb and fennel: creamy Italian rice folded with seared lamb loin, blanched fennel, and fragrant fennel seeds. A restaurant-style dinner for two.
YIELD
2 servingsPREP
10 minCOOK
30 minREADY
40 minThis risotto with lamb and fennel plays on the classic Italian pairing of anise-scented fennel with rich, grassy lamb. Searing the lamb loin hard on all sides first builds a crust that keeps the inside rare and rosy, then a rest and a quick dice folds it into the risotto at the very end so it doesn’t overcook.
The rice technique is pure Italian fundamentals. Shallot goes into olive oil to soften, then the rice toasts lightly to seal each grain. Hot beef stock ladles in gradually while you stir constantly, scraping the bottom to release starch and build that signature creamy body. Blanched fennel bulb and a half teaspoon of crushed fennel seeds both hit at the end so the fresh vegetable stays tender but not mushy and the seeds release their sweet anise perfume. A final mantecatura with cold butter and Parmigiano off the heat makes it silky rather than starchy.
Pro Tips
- Use Arborio or Carnaroli rice. Long-grain will not release enough starch to create the proper creaminess.
- Keep the stock at a bare simmer in a separate pot so it doesn’t cool the risotto when added.
- Stop cooking when the rice is firm but not chalky in the center. Al dente is the target.
- Rest the seared lamb at least five minutes before dicing so the juices redistribute.
Variations
- Swap lamb loin for lamb chops or leftover braised lamb shank for a heartier, richer version.
- Add a splash of dry white wine after toasting the rice for extra brightness.
- Finish with gremolata (chopped parsley, garlic, and lemon zest) for a sharper contrast to the rich risotto.
Ingredients
Directions
In a heavy skillet, heat 1 tablespoon of the olive oil.
Season the lamb with salt and pepper and sear on all sides, reduce heat and cook until rare.
Dice the cooked lamb and set aside.
In a saucepan, bring broth to a gentle boil.
In a medium saucepan, sauté the shallot in 1 tablespoon of olive oil until transparent.
Add the rice and stir to coat with oil. When it is lightly toasted but not brown, pour in 2 cups of boiling broth.
Stir constantly, making sure to scrape the bottom of the pan.
Add broth when necessary, always keeping the risotto slightly liquid, and not allowing it to dry out.
Cook for about 15 minutes, it should be firm but not raw inside.
Add the blanched fennel, fennel seeds and diced lamb, stir to combine and cook another 2 minutes.
Remove from the heat, add the Parmigiano and the butter and let sit for one minute.
Stir thoroughly and serve immediately.
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