Risotto with lamb casserole Recipe

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Risotto with lamb casserole

Artist:	_	Yield:	8
Categories:	Casseroles, Entrees, Italian, Lamb & Mutton, Meats, Rice & Grains, Risotto, Western European	Rating:	0
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Ingredients:

2 1/2	lbs	Leg of lamb or lamb shoulder
		Trimmed, bones and cut into
		1-in cubes
		Olive oil
1/4	tsp	Each, dried: rosemary
		Thyme and white pepper
		Salt to taste
4 1/2	cup	Vegetable broth (recipe
		Follows)
1/2	tsp	Saffron threads or ground
		Turmeric
1 1/2	cup	Arborio rice
1 1/2	cup	Dry white wine, such as
		Pinot Grigio
10		Baby asparagus spears, each
		Cut into 2 (1-?in pieces)
		And lightly steamed
1/2	cup	Freshly grated Parmesan
		Cheese
1 1/2	cup	Tomatoes, chopped
		VEGETABLE BROTH
3/4	cup	Each, chopped: onion, celery
		Carrots and mushrooms
4 1/2	cup	Water

Procedures:

1	Preheat oven to 250 degrees.
2	Lightly and quickly sear cubed lamb in 1/3 cup olive oil in a skillet over high heat.
3	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.
4	Add thyme, rosemary and pepper to casserole and toss with meat;season with salt.
5	Cover casserole with lid or a piece of aluminum foil and bake 30 minutes.
6	Lamb should be very tender.
7	When the casserole goes in the oven, reheat broth with saffron threads (to soften) over medium heat;set aside.
8	Heat 2 tablespoons olive oil in a saucepan over medium heat;add rice and saute 2 to 3 minutes.
9	Add 3 cups hot broth to rice and stir well.
10	Simmer rice, stirring occasionally, until it begins to have a cremay texture.
11	To do this, add wine and remaining broth, a little at a time, stirring till liquid is almost absorbed before adding more.
12	The process takes about 20 to 25 minutes.
13	Do not overcook;rice should remain slightly firm.
14	Gently stir in asparagus and parmesan.
15	Spoon rice in a layer over lamb and garnish with the chopped tomatoes.
16	Vegetable broth: simmer chopped vegetables in water 1 hour.
17	Strain broth and use as directed.