Risotto With Lamb And Fennel

* Exported from MasterCook *

Risotto With Lamb And Fennel

Recipe By : Cooking Live Show #CL8925
Serving Size : 1 Preparation Time :0:00
Categories : Cooking Live Import

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons extra virgin olive oil
1 lamb loin (about 1 pound)
1 shallot -- finely chopped
1 pound ostigliato rosso rice
2 quarts beef broth
1 medium size fennel -- diced and blanched
1/2 teaspoon fennel seeds
2 tablespoons freshly grated parmigiano reggiano
1 tablespoon unsalted butter
salt
pepper

In a heavy skillet, heat 1 tablespoon of the olive oil. Season the
lamb with salt and pepper and sear on all sides, reduce heat and cook
until rare. Dice the cooked lamb and set aside.

In a saucepan, bring broth to a gentle boil.

In a medium saucepan, saute the shallot in 1 tablespoon of olive oil
until transparent. Add the rice and stir to coat with oil. When it is
lightly toasted but not brown, pour in 2 cups of boiling broth. Stir
constantly, making sure to scrape the bottom of the pan. Add broth
when necessary, always keeping the risotto slightly liquid, and not
allowing it to dry out. Cook for about 15 minutes, it should be firm
but not raw inside. Add the blanched fennel, fennel seeds and diced
lamb, stir to combine and cook another 2 minutes.

Remove from the heat, add the Parmigiano and the butter and let sit
for one minute. Stir thoroughly and serve immediately.

Yield: 6 to 8 first course servings




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