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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
How To Make Perfect Risotto 4 ways | Gennaro Contaldo
This unique interactive video shows you how to make 4 easy risotto recipes from scratch. The wonderful Gennaro teaches you how to make Risotto Bianco - the base of all great risottos - and then turns them into three more wonderful dishes.
If you cannot use the on-screen links here they are again:
Risotto Bianco |
Mushroom Risotto |
Pumpkin Risotto |
Asparagus Risotto |
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We shot this on location in Italy at the beautiful Aquellero Risotto Rice Estate:
Their hospitality was incredible and produce divine.
Find the recipe here:
Links from the video:
Stock |
Strawberry Risotto |
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Sea Food Paella ???????? | Authentic Spanish Sea Food Paella | EASY PAELLA Recipe | Chef's Special Recipe
Sea Food Paella ???????? / Authentic Spanish Sea Food paella
Paella is a Spanish rice dish originally from Valencia. This sea food rice is cooked in a special pan called Paella pan and normally served in the pan itself. Sea food Paella is Paella rice cooked along with different varieties of Sea food.
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Watch my other Paella Recipes
Seafood Paella in Easy method :
Lobster Paella :
Vegan Mushroom Paella :
Ingredients
Paella rice/ raw bomba rice – 1 cup
Red chilli powder – 1 tsp
Pepper powder – 1 tsp
Turmeric powder - 1/4 tsp (Optional)
Chopped Garlic – 3 tbsp
Chopped White onion – 1 big
Chopped Tomato – 2 medium
Fresh thyme – 1 tbsp
Fresh parsely / coriander leaves - 1 tbsp
Flat beans – ½ cup
Red bell pepper – ½ cup
Squid – 200g
shrimps - 200g
Whole prawns- 200 g
Clams – 6
Mussels- 8
Olive oil
Salt as required
Frozen peas – 2 tbsp
For the stock
Fish stock / chicken stock – 4 cups
Saffron – 0.5 g
Salt
Method
Add olive oil in the Paella pan, cook squid and prawns adding chilli powder, turmeric powder and salt and saute for a minute. In the same pan add olive oil and saute chopped garlic and white onion and fry until softened, now add tomatoes and saute well. Add the fish stock boiled with saffron and salt.
Now add the rice and stir well. Cook the rice over low heat for 18 to 20 minutes. Add the red bell pepper, beans, squid , prawns , clams and mussels. Add a little more hot stock toward the end if the rice looks too dry. When the rice is done, turn off the heat and cover the pan with a large piece of foil. Cook in low flame for 5 minutes. Enjoy this delicious Seafood paella as your lunch or dinner.
Brandenburg Concerto No4-1 BWV1049 - Classical Whimsical by Kevin MacLeod is licensed under a Creative Commons Attribution 4.0 licence.
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Braised Lamb Shanks with roasted garlic
Falling off the bone tender! there's no need to explain the monumental culinary achievement that is lamb shank. This cut of meat is taken from the lower portion of a lamb's leg, and when cooked right, results in melt in your mouth flavour.
Cooking this flavourful cut requires something special such as braising, a process which characteristically involves searing it at a high heat followed by slow cooking it in liquid; preferably a gorgeous red wine sauce enhanced with an irresistibly fragrant flurry of garlic.
With a slow-cooking technique, this dish is sure to become an unforgettable culinary masterpiece bursting with mouthwatering flavour. Combined with boiled root vegetables, creamy mashed potatoes, polenta, couscous or pureed cauliflower for the perfect texture contrast, it's a guilt-free indulgence that can't be beat!
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Jamie Oliver and Gennaro - How To Cook Mushroom Risotto
Jamie Oliver's mentor Gennaro Contaldo shows you how to cook a mushroom risotto
For more nutrition info, click here:
Paris House at Home. Lobster, Prawn and Scallop Roe Risotto with Fennel and Pea
Jamie's Perfect Mushroom Risotto
Get your new year going with this easy risotto recipe. Jamie cooks up a classic Mushroom version in his own home using dried porcini but check what's fresh where you are and give it a go then let us know how you get on.
This recipe was first seen on the Jamie at Home TV series in 2007. All the food made in this video was shared out and eaten among the very lucky crew. Nothing goes to waste
Recipe here:
Music: How High | Bibelots |
Thumbnail photography by David Loftus
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Links from the video:
Perfect Welsh Rarebit & Chilli Jam |
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For more nutrition info, click here:
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