Wednesday, January 6, 2010

Lamb Risotto


These aren't very good photos. We were starving, I didn't have time to set it up. I apologize in advance. HOWEVER. This is, I promise you, a very good dish. I created this years ago, making my own lamb stock and everything. You'll find its different than normal risotto-- I use red wine instead of white. Lamb stock instead of chicken. It's tasty, very rich, full of flavour. I believe I used a cabernet with this particular version-- but that's because I'm cheap and it's what I had. A merlot may actually be better. Or a pinot noir. However, whatever works, really, it's the headiness you're after.

You can use beef stock if not lamb stock. I always get way more lamb than necessary so I can, in fact, make the lamb stock-- this time I didn't get quite enough bonestuff, so I have to admit, the stock was a bit weak. But, still very tasty. Honestly, I love this stuff, it's one of my favourite dishes ever, it's just so complicated I don't make it all that much.

The trick with risotto is you have to slowly stir the stuff in. I use a rubber spatula, just cover the rice (Alton Brown method), and stir occasionally and allow to thicken. I also keep the stock warm in a pot right next to the main one-- I don't have an electric kettle, nor can I afford one or have room for one at this point in time. However, the idea is awesome.

I made this for Brian. He seemed to enjoy it. I'm not 100% sure if he reallllly loved it, but he said it was very good and was pleased. This was always a hit, though, with anyone I made it for, so it comes highly recommended.

Honestly, it's hard to give this recipe up.



Lamb Risotto

2 tablespoons extra virgin olive oil
½ cup and 1/8 cup arborrio rice
3-4 cups of lamp stock
1 tablespoon butter
¼ cup Parmesan cheese
¼ cup sweet onion, diced
1 clove of garlic, minced
1/8 cup tablespoons red wine
salt and pepper to taste
¼ teaspoon rosemary
¼ cup peas
¼ cup chopped, cooked asparagus
¼ cup chopped, sauteed mushrooms
1/4 cup cooked lamb

Heat the olive oil in a small pot. Stir in the the onions and garlic, sauteeing until golden. Stir the rice in and cook one to two minutes to break the hull. Pour in the wine and stir for another one to two minutes. Add a little lamb stock, just enough to cover the rice, and simmer until dry, adding a small amount (like 1/8 to ¼ c, just enough to cover the rice, and stirring all the while) at a time continually for about 20 minutes or until the rice is soft. Mix in the butter and the Parmesan cheese and stir until melted and combined, making sure everything is soft and creamy. Add the vegetables and spices, salt and pepper to taste, and serve.


To cook the lamb.

Take a lamb shoulder, chop, or whatever piece you have-- with bone. Rub with coriander, thyme, garlic powder, onion powder, cinnamon, salt and pepper. Sautee olive oil, onion, and garlic. Place the lamb in and brown on each side. Scrape the pan with red wine, and roast until medium.
Remove meat, use the bones with vegetable scraps and 5 cups water to create lamb stock. Reduce and skim the fat from the finished stock.

For the Mushrooms:
Take mushrooms and clean and slice them. Sautee in olive oil with poultry seasoning (I knooow), salt, pepper, garlic, and onion until just withered. Remove from heat and set aside.

For the asparagus, sautee in olive oil and white wine, with a little salt, until just crisp. Set aside.

white wine and olive oil - asparagus

2 comments:

Kelly said...

That looks and sounds amazing!

BrianMojo said...

I can assure you I loved it! :D