🫙 From the Spice Rack
Risotto with Lamb and Fennel
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 bla...
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Ingredients8 items
Ingredients
- 2tablespoons extra virgin olive oil
- 1lamb loin (about 1 pound)
- 1shallot -- finely chopped
- 1poundostigliato rosso rice
- 2quarts beef broth
- 1medium size fennel -- diced and blanched
- 1/2teaspoonfennel seeds
- 2tablespoons freshly grated parmigiano reggiano
Directions
- 1
2 tablespoons extra virgin olive oil 1 lamb loin (about 1 pound) 1 shallot -- finely chopped 1 pound ostigliato rosso rice 2 quarts beef bro
- 2
Season the lamb with salt and pepper and sear on all sides, reduce heat and cook until rare
- 3
Dice the cooked lamb and set aside
- 4
In a saucepan, bring broth to a gentle boil
- 5
In a medium saucepan, saute the shallot in 1 tablespoon of olive oil until transparent
- 6
Add the rice and stir to coat with oil
- 7
When it is lightly toasted but not brown, pour in 2 cups of boiling broth
- 8
Stir constantly, making sure to scrape the bottom of the pan