Risotto with lamb casserole

8 servings

Ingredients

Quantity Ingredient
2½ pounds Leg of lamb or lamb shoulder
Trimmed, bones and cut into
1-in cubes
Olive oil
¼ teaspoon Each, dried: rosemary,
Thyme and white pepper
Salt to taste
4½ cup Vegetable broth (recipe
Follows)
½ teaspoon Saffron threads or ground
Turmeric
1½ cup Arborio rice
1½ cup Dry white wine, such as
Pinot Grigio
10 Baby asparagus spears, each
Cut into 2 (1-1/2-in pieces)
And lightly steamed
½ cup Freshly grated Parmesan
Cheese
1½ cup Tomatoes, chopped
VEGETABLE BROTH
¾ cup Each, chopped: onion,celery,
Carrots and mushrooms
4½ cup Water

Directions

Preheat oven to 250 degrees. Lightly and quickly sear cubed lamb in ⅓ 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.

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