Title: Risotto with Lamb Casserole
Categories: Meat Casserole Blank
Yield: 8 Servings
| 2 1/2 | lb | Leg of lamb or lamb shoulder |
| | | Trimmed, bones and cut into |
| | | 1-in cubes |
| | | Olive oil |
| 1/4 | ts | Each, dried: rosemary, |
| | | Thyme and white pepper |
| | | Salt to taste |
| 4 1/2 | c | Vegetable broth (recipe |
| | | Follows) |
| 1/2 | ts | 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.