- Home
- Lamb
- How To make Risotto with Lamb and Fennel
How To make Risotto with Lamb and Fennel
2 tablespoons extra virgin olive oil
1 lamb loin (about 1 pound)
1 shallot
finely chopped
1 pound ostigliato rosso rice
2 quarts beef broth
1 medium size fennel :
diced and blanched
1/2 teaspoon fennel seeds
2 tablespoons freshly grated parmigiano reggiano
1 tablespoon unsalted butter
salt pepper
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, saute 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.
How To make Risotto with Lamb and Fennel's Videos
Rosemary & Fennel Crusted Chateaubriand w/ Couscous Risotto
Ed Brylczyk brings his expertise as Corporate Chef with Northeast Family Farms to this aromatic, perfectly cooked, gorgeous chateaubriand. The accompanying side dish, Florentine Couscous Risotto, could be a meal by itself with vibrant sauteed spinach and Israeli pearl couscous. Sauteed asparagus add a textured buttery finish to this picture-perfect presentation.
Former Royal Chef Shares Irish Stew Recipe He Cooked At Sandringham House
I loved traveling with the royal family and Sandringham at Christmas and New Year was one of my favorite times. Shooting lunches were really important and that meant preparing delicious comfort food lunches for the royals and their guests.
In this video I share the simple rustic dish that tastes delicious and is so easy to make.
My two cookbooks Eating Royally and The Royal Chef at Home are now both available around the world as E-Books, click here to find out more...
Don't forget to follow me on Instagram for foodie tips and more recipes.
Check out my Dallas Based Catering Company 'Eating Royally' for Your Next Event!
The recipe -
Serves 4
1-2 lb boneless leg of lamb, cut into 1 inch pieces
1/4 cup vegetable oil
4 large carrots, peeled and cut into 1 inch chunks
2 large onions, peeled, halved and sliced
3 large parsnips, peeled and cut into 1 inch chunks
1 rutabaga (swede) peeled and cut into cubes
2 sprigs fresh thyme
2 cups (about 10) small gold potatoes, cut in half
2 quarts lamb broth (or chicken or beef broth)
salt and pepper to taste
1/4 cup fresh chopped parsley
Add the oil to a large pot and heat until smoking. Carefully add the lamb and stir until brown. (drain off the fat - optional)
Add the vegetables and stir (don't add the potatoes until half way through cooking)
Add the thyme and broth, cover with a lid and simmer for 1 hour or until the meat is tender. Season with salt and pepper and serve.
Garnish with the chopped parsley.
theroyalchef.com
Nigella Lawson's Lemon Risotto | Nigella Bites
Nigella shows us how to make her indulgent lemon risotto for two.
Paris House at Home. Lobster, Prawn and Scallop Roe Risotto with Fennel and Pea
Binging with Babish: Cola-Braised Short Rib from The Bear
This episode is sponsored by Cash App. Download Cash App from the App Store or Google Play store today to add your $cashtag to the 80 million and counting. Click here: Stock brokerage services provided by Cash App Investing, LLC. Debit cards issued by Cash App's bank partner(s).
Babish Cookware on Amazon:
My playlist of preferred cooking tunes, Bangers with Babish!
Link to recipe: bingingwithbabish.com/recipes/cola-short-ribs-the-bear
BCU TikTok:
Binging With Babish Website:
Basics With Babish Website:
Patreon:
Instagram:
Subreddit:
Facebook:
Twitter:
Prawns, Fennel & Saffron Risotto | Chef Ritu Dalmia | Diva Restaurants - 31
Learn some interesting tips & tricks by Chef Ritu Dalmia, as she helps you recreate creamy and luscious Prawns, Fennel & Saffron Risotto at home with utmost ease.
To know more, log onto divarestaurants.com
#DIVACasa #DIYDiva #DIVAdelivers #ritudalmia #divarestaurants #eatlikeadiva #cooklikeadiva #continental #foodathome
#easycooking #simplerecipes #foodvibes #foodielife #homefoodie #foodiesofinstagram #foodigram #foodilicious #traditionalrecipe
#hellofreshmeals #easymeals #foodgram #whatsonmyplate #quickmeals
#quickandeasymeals #healthyrecipes #risotto #healthymeals #eatathome #cookathome