Lamb and Mushroom Risotto
A hearty German-inspired risotto dish featuring lamb and spring mushrooms.
Ingredients
- ●1 pound lambGround lamb
- ●2 cups spring mushroomsSliced
- ●4 cups rich mushroom brothHomemade or store-bought
- ●1 cup italian risotto rice
- ●1/2 cup white wineDry
- ●2 tablespoons olive oil
- ●2 cloves garlicMinced
- ●1 teaspoon salt
- ●1/2 teaspoon black pepper
Instructions
- 1
Heat the olive oil in a large skillet over medium-high heat.
- 2
Add the ground lamb and cook until browned, breaking it up with a spoon as it cooks.
- 3
Add the mushrooms and cook until they release their liquid and start to brown.
- 4
Add the garlic and cook for 1 minute.
- 5
Add the white wine and cook until it's almost completely evaporated.
- 6
Add 1/2 cup of the mushroom broth and cook until it's mostly absorbed.
- 7
Repeat the process of adding the broth in 1/2 cup increments, stirring constantly and allowing each portion to be absorbed before adding the next.
- 8
After 20 minutes of cooking, the risotto should be creamy and the liquid should have been absorbed.
- 9
Stir in the cooked lamb and mushroom mixture.
- 10
Season with salt and black pepper to taste.