Think On It

Lamb risotto oooooh!

February 8th, 2008

This was one of the best things I have eaten in months. It owes a little bow to Sicily where the North African way with dried fruits and nuts takes on an Italian sensibility.

It was what I was daydreaming last Sunday when I roasted the little leg of lamb and then made a stock of all the bones and trimmings. Nothing but the lamb, its seasonings and water, cooked a long, long time until I had almost a liter of strong broth.

This will serve two for a first course or one very hungry person <--- as a one dish meal.

almost a liter of lamb stock, simmering
1 ounce butter
1 small onion, chopped
1/4 teaspoon salt
1/2 cup of rice for risotto
1 tablespoon fortified wine (sherry, marsala, etc.)
about 1/2 cup julienned cooked lamb
1 tablespoon raisins
1 dried apricot diced very small
1 ounce butter
about 1 ounce hard aged cheese (pecorino my choice) freshly grated
2 tablespoons thinly sliced almonds, lightly toasted

Start the stock simmering before doing anything else.

In a heavy bottomed pot, melt the butter and add the chopped onion and salt. Sauté until the onion is transparent, then add the rice and stir until it turns opaque. Splash in the wine and stir until it is absorbed.

Add 1 cup of simmering stock and stir until almost absorbed. Continue to do this for about 15 minutes, then add the lamb, raisins and apricot, stirring in. Continue to stir in hot stock until the rice is creamy outside with a "bite" inside. Check for salt, recalling that the cheese will add a bit of salty flavor.

Toss in the last amount of butter and the grated cheese, remove from heat and stir in to make a thick, creamy risotto. Ladle into a serving plate and sprinkle the toasted almond slices over the top.

This is a dish that is more than the sum of its parts. Believe me, if you like lamb, you will love this risotto.

Entry Filed under: Italy, primo, one dish meal, Italian food, easy, cookery, lamb, agnello