Home Monthly Munch Lamb Risotto with Spring Vegetables
Lamb Risotto with Spring Vegetables PDF Print E-mail

 

INGREDIENTS (For The Lamb)

 

1    Lamb Shank

6    Cups of water

Vegetable scraps from the Risotto ingredients

 

Method (For The Lamb)

 

(1)      In a sauce pan brown the shank in the olive oil

(2)      Add the vegetables and 6 cups water

(3)      Bring to the boil and simmer for 1½ hours

(4)      Remove from the heat and allow to cool

(5)      When completely cool take the shank out and remove all meat from the bone

(6)      Remove all of the fat and grizzle

(7)      Roughly chop the meat and set aside for use later

(8)      Strain the stock and reserve 5 cups

 

 

INGREDIENTS (For The Risotto)

 

5       Cups stock previously set aside

The lamb  previously set aside

3       Tablespoons of olive oil

¾      Cup of chopped onions

1       Large, finely chopped clove of garlic

¾      Cup of diced Shiitake mushrooms

1       Tablespoon of fresh thyme

2       Cups  of Italian rice

½      Cup of dry white wine

¼      Cup of diced carrots

¼      Cup of chopped asparagus

1       Tablespoon of freshly grated Parmesan cheese

¼      Cup of sugar snap peas

Coarse salt and freshly ground black pepper to taste

 

 

 

 

Method (Final)

 

(1)      Place the 5 cups of stock in a saucepan and bring to a simmer and then reduce to a low heat

(2)      Put the olive oil in a sauce pot over medium heat and add the onion, mushrooms, garlic and thyme and sauté until softened but not coloured

(3)      Add the rice and sauté on a medium to high heat for about 1 to 2 minutes, stirring until the grains are coated well

(4)      Stir in the wine, reduce the heat to medium, and allow it to evaporate

(5)      Add the lamb and carrots

(6)      Add 1 cup of the stock and stir well

(7)      When it is nearly all absorbed into the rice, add another cup of the stock, stirring all the time

(8)      Continue adding the stock in this way until all of it is absorbed and with the last cup of stock add the asparagus

(9)      Stir in the cheese and sugar snap peas

(10)    Add salt and pepper to taste

The total cooking time for the rice should be about 20 to 25 minutes.

 

Something warming on a windy day if served piping hot. The quantities above should serve about four people

 
 

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