Thursday, March 31, 2011

lamb risotto

what you need

1 tablespoon olive oil

1/2 lb lamb, thinly sliced

1/2 teaspoon salt

1/4 teaspoon pepper

2 cloves garlic, minced

5 cups chicken stock

2 tablespoons olive oil

1/2 cup red onion, finely diced

1 cup Arborio rice

1/2 cup white wine

2oz feta (about 1/4 cup), crumbled

what to do

Heat olive oil in saucepan over medium heat, add lamb, salt, pepper and garlic. Cook for 4-5 minutes Use a slotted spoon to remove lamb, set aside.

Bring stock to a boil in a medium sized pot then simmer and maintain over low heat.

In separate large saucepan heat oil over medium heat, add onion and sauté until onions are soft. Add rice, stir until each grain is well coated with oil and translucent, about 3 minutes. Add wine, stir until absorbed.

Add stock one ladleful at a time, stirring frequently after each addition. After about 4 cups of stock, check to see if the risotto is done. If it’s still firm add another 1/2 cup broth and check again. Continue until risotto is tender. When done remove from heat and add lamb and Feta. Mix well.

Garnish with crumbled feta if desired.

1 comment:

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