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How To make Risotto with Lamb Casserole
2 1/2 lb Leg of lamb or lamb shoulder
Trimmed, bones and cut into 1-in cubes
Olive oil 1/4 t Each, dried: rosemary,
Thyme and white pepper Salt to taste 4 1/2 c Vegetable broth (recipe
Follows) 1/2 t Saffron threads or ground
Turmeric 1 1/2 c Arborio rice
1 1/2 c 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 c Freshly grated Parmesan
Cheese 1 1/2 c Tomatoes, chopped
VEGETABLE brOTH 3/4 c Each, chopped: onion,celery,
Carrots and mushrooms 4 1/2 c Water
Preheat oven to 250 degrees. 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 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.
How To make Risotto with Lamb Casserole's Videos
12 Hour Lamb Shoulder - Ultimate Slow Roasted Lamb!
A 3 hour lamb shoulder is great. A 12 hour lamb shoulder is better! The meat is more succulent because lower heat means less moisture loss.
And the flavour in that lamb Jus is just WOW! Better than gravy, you can't buy stock that good.
Excellent one for gatherings - make up to 4 shoulders in one oven. Entirely hands off overnight slow-roast at a very low temperature with lots of braising liquid so it's safe. The meat is so juicy it reheats 100% perfectly - I make it overnight, then reheat to serve that night.
PRINT RECIPE:
shoulder/
Beef Bourguignon
Tender fall apart chunks of beef simmered in a rich red wine gravy makes Julia Child's Beef Bourguignon an incredible family dinner. RECIPE:
Lamb Risotto
Lamb Risotto Recipe:
* 2 tablespoons olive oil
* 1/2 cup chopped shallots or red onion
* 2 cups uncooked Arborio rice
* 1/2 cup white wine
* 6 cups chicken broth – heated and divided
* 3/4 cup grated Havarti Dill cheese
* 1 lb of ground lamb
* 3 TBSP of fresh mint finely chopped
* 1 TBSP cumin
* 1 clove garlic, minced
* 1lb.mixed blend mushrooms, sauteed
* 2 stalks of baby broccolini chopped
* 1 bunch of parsley chopped
PREPARATION
Heat the oil in a large saucepan over medium heat. Stir in the onions OR shallots and saute for 2 to 3 minutes. Add the ground lamb and brown the meat over a medium heat. Season with minced garlic, cumin, and salt and pepper. Once the meat is browned remove and set aside. Bring the pan back to the heat and add a tablespoon of olive oil. Pour in the rice and stir well to coat, about 1 minute. Next, pour in the wine and allow it to get absorbed by the rice, about 2 to 3 minutes. Then, stir in the broth 1/2 cup at a time, waiting until the rice absorbs each 1/2 cup before adding the next 1/2 cup. Repeat this until you have used all but 1/4 cup of broth, reserving this for later. After about 20 minutes, the rice should be tender but firm. Turn off the heat. Stir in the remaining 1/4 cup of broth, the cheese, lamb, mushrooms and broccoli, and garnish with fresh mint and parsley.
For more great recipes check out their Facebook or head over to wildthymecooking.com.
Wild Thyme is located at 1060 Chinoe Rd, Suite 108 in Lexington.
Marco Pierre White recipe for Lamb Hotpot
Marco Pierre White recipe for Lamb Hotpot
Recipe Portofino Lamb and Artichoke Risotto
Recipe - Portofino Lamb and Artichoke Risotto
INGREDIENTS:
-2 tablespoons olive oil
●1 tablespoon butter
●1/2 cup chopped shallots
●2 cups uncooked Arborio rice
●1/2 cup red wine
●6 cups chicken broth - heated and divided
●3/4 cup grated Asiago cheese
●2 cups diced leftover roast lamb
●1 clove garlic, minced
●1 (6 1/2 ounce) jar marinated artichoke hearts, undrained and chopped