Risotto with Lamb Casserole
Yield
8 servingsPrep
20 minCook
50 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ½ | pounds |
leg of lamb
|
*
|
| ¼ | teaspoon |
rosemary leaves
|
|
| 4 ½ | cups |
vegetable stock
|
|
| ½ | teaspoon |
saffron threads
|
*
|
| 1 ½ | cups |
arborio (short-grain) rice
|
|
| 1 ½ | cups |
white wine
|
*
|
| 10 | small |
asparagus
|
*
|
| ½ | cup |
Parmesan cheese
|
|
| 1 ½ | cups |
tomatoes
chopped |
|
| ¾ | cup |
mushrooms
sliced |
|
| 4 ½ | cups |
vegetable stock
or water |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.1 | kg |
leg of lamb
|
*
|
| 1.3 | ml |
rosemary leaves
|
|
| 1.1 | l |
vegetable stock
|
|
| 2.5 | ml |
saffron threads
|
*
|
| 355 | ml |
arborio (short-grain) rice
|
|
| 355 | ml |
white wine
|
*
|
| 1E+1 | small |
asparagus
|
*
|
| 118 | ml |
Parmesan cheese
|
|
| 355 | ml |
tomatoes
chopped |
|
| 177 | ml |
mushrooms
sliced |
|
| 1.1 | l |
vegetable stock
or 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 sauté 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 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.
