Risotto with Lamb Casserole



INGREDIENTS:

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

DIRECTIONS:

1. 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.



Risotto with Lamb Casserole