Risotto with Lamb Casserole

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.