Spring Lamb Risotto
A rich and creamy risotto with the flavors of spring and the savory taste of lamb.
Ingredients
- ●1 pound Lamb shoulderCut into 1-inch cubes
- ●1 cup Arborio riceRisotto rice
- ●1 cup White wineDry white wine
- ●2 Spring onionsChopped
- ●1/4 cup Fresh parsleyChopped
- ●1/2 cup Grana Padano cheeseShaved
- ●2 tablespoons Olive oilFor cooking
- ●4 cups Lamb brothHomemade or store-bought
Instructions
- 1
Heat the lamb broth in a separate pot and keep warm.
- 2
In a large skillet, heat the olive oil over medium heat.
- 3
Add the lamb cubes and cook until browned, about 5 minutes.
- 4
Remove the lamb from the skillet and set aside.
- 5
Add the spring onions to the skillet and cook until softened, about 2 minutes.
- 6
Add the Arborio rice and cook for 1-2 minutes, stirring constantly.
- 7
Add the white wine and cook until the liquid is almost completely absorbed, stirring constantly.
- 8
Add 1 cup of the lamb broth to the rice and cook, stirring constantly, until the liquid is mostly absorbed.
- 9
Repeat the process, adding the broth in 1-cup increments, and waiting for it to be absorbed before adding more.
- 10
After 20-25 minutes of cooking, the rice should be tender and creamy.
- 11
Stir in the cooked lamb, parsley, and Grana Padano cheese.
- 12
Season with salt and pepper to taste.