Risotto With Lamb Casserolecasseroles, meats 2 1/2 lb leg of lamb or lamb shoulder 1 trimmed, bones and cut into 1 1-in cubes 1 olive oil 1/4 teaspoon each, dried: rosemary, 1 thyme and white pepper 1 salt to taste 4 1/2 cup vegetable broth (recipe 1 follows) 1/2 teaspoon saffron threads or ground 1 turmeric 1 1/2 cup arborio rice 1 1/2 cup dry white wine, such as 1 pinot grigio 10 baby asparagus spears, each 1 cut into 2 (1-1/2-in pieces) 1 and lightly steamed 1/2 cup freshly grated parmesan 1 cheese 1 1/2 cup tomatoes, chopped 1 vegetable broth 3/4 cup each, chopped: onion,celery, 1 carrots and mushrooms 4 1/2 cup 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. |
