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How To make Risotto with Lamb Casserole
2 1/2 lb Leg of lamb or lamb shoulder
Trimmed, bones and cut into 1-in cubes
Olive oil 1/4 t Each, dried: rosemary,
Thyme and white pepper Salt to taste 4 1/2 c Vegetable broth (recipe
Follows) 1/2 t Saffron threads or ground
Turmeric 1 1/2 c Arborio rice
1 1/2 c Dry white wine, such as
Pinot Grigio 10 Baby asparagus spears, each
Cut into 2 (1-1/2-in pieces) And lightly steamed 1/2 c Freshly grated Parmesan
Cheese 1 1/2 c Tomatoes, chopped
VEGETABLE brOTH 3/4 c Each, chopped: onion,celery,
Carrots and mushrooms 4 1/2 c 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.
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Cooking this flavourful cut requires something special such as braising, a process which characteristically involves searing it at a high heat followed by slow cooking it in liquid; preferably a gorgeous red wine sauce enhanced with an irresistibly fragrant flurry of garlic.
With a slow-cooking technique, this dish is sure to become an unforgettable culinary masterpiece bursting with mouthwatering flavour. Combined with boiled root vegetables, creamy mashed potatoes, polenta, couscous or pureed cauliflower for the perfect texture contrast, it's a guilt-free indulgence that can't be beat!
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Gennaro Contaldo's Spring Vegetable Risotto Recipe | Citalia
Made with fresh, spring vegetables such as asparagus, peas, broad beans, and courgettes, Gennaro Contaldo’s Risotto Primavera (spring vegetable risotto) is an easy meal to prepare and provides a real taste of the season.
Risotto is mainly a northern Italian dish due to the rice growing regions of Lombardy, Piemonte and Veneto, however, it is now widely eaten all over Italy and here in the UK too.
Do you want to know how to make risotto? Gennaro Contaldo shows you how to make his delicious vegetarian risotto in this easy to follow video. Enjoy!
Ingredients
• 2 x courgettes
• 100g asparagus
• 4 tablespoons olive oil
• 1 x small onion, very finely chopped
• ½ stalk celery, very finely chopped
• 350g arborio rice
• 100g fresh peas, clean weight
• 100g fresh broad beans, clean weight
• ½ glass white wine
• 1.5 litres vegetable stock, kept gently simmering in a pan
• 25g butter
• 25g parmesan cheese, freshly grated
Method
First prepare the courgettes. Wash well and trim the ends. With a small sharp knife, cut strips lengthways of the green part and chop very finely. Discard the white middle bit (you can keep for your vegetable stocks). Then prepare the asparagus. Discard the hard part of the asparagus, finely chop the rest keeping aside the tips.
Heat the olive oil in a saucepan. Add the onion and celery and sweat on a gentle heat. Add the rice and stir well coating each grain with the oil ensuring you don't burn the rice so keep on a gentle heat and keep stirring. You will notice the rice granules become shiny. At this stage, add the white wine, keep stirring until the wine evaporates. Then add the peas, broad beans, courgettes and asparagus (not the tips), mix well, always ensuring that the vegetables do not stick.
Add a couple of ladlefuls of stock and keep stirring until the liquid evaporates. Then add more stock and continue to do so for about 20/25 minutes. About 5 minutes before the end of cooking time, add the asparagus tips. Remove from the heat, beat in the butter and parmesan.
Leave to rest for a minute and serve immediately.
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Recipe Portofino Lamb and Artichoke Risotto
Recipe - Portofino Lamb and Artichoke Risotto
INGREDIENTS:
-2 tablespoons olive oil
●1 tablespoon butter
●1/2 cup chopped shallots
●2 cups uncooked Arborio rice
●1/2 cup red wine
●6 cups chicken broth - heated and divided
●3/4 cup grated Asiago cheese
●2 cups diced leftover roast lamb
●1 clove garlic, minced
●1 (6 1/2 ounce) jar marinated artichoke hearts, undrained and chopped
OVEN COOKED LAMB SHANK RECIPE || RISOTTO RICE || DINNER IDEAS
Hey guys???? today we cooking delish delish lamb shank???? and risotto rice
Ingredients
Lamb shank
Veggies
Roast onion powder
Rosemary
Flour
Rissoto rice
Oil
Beef stock
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