0
(0)
CATEGORY CUISINE TAG YIELD
Meats, Grains, Eggs Cooking liv, Import 1 Servings

INGREDIENTS

2 T Extra virgin olive oil
1 Lamb loin, about 1 pound
1 Shallot, finely chopped
1 lb Ostigliato rosso rice
2 qt Beef broth
1 Size fennel, diced and
blanched
1/2 t Fennel seeds
2 T Freshly grated parmigiano
reggiano
1 T Unsalted butter
Salt
Pepper

INSTRUCTIONS

1997    
In a heavy skillet, heat 1 tablespoon of the olive oil. Season the
lamb with salt and pepper and sear on all sides, reduce heat and cook
until rare. Dice the cooked lamb and set aside.  In a saucepan, bring
broth to a gentle boil.  In a medium saucepan, saute the shallot in 1
tablespoon of olive oil  until transparent. Add the rice and stir to
coat with oil. When it is  lightly toasted but not brown, pour in 2
cups of boiling broth. Stir  constantly, making sure to scrape the
bottom of the pan. Add broth  when necessary, always keeping the
risotto slightly liquid, and not  allowing it to dry out. Cook for
about 15 minutes, it should be firm  but not raw inside. Add the
blanched fennel, fennel seeds and diced  lamb, stir to combine and cook
another 2 minutes.  Remove from the heat, add the Parmigiano and the
butter and let sit  for one minute. Stir thoroughly and serve
immediately.  Yield: 6 to 8 first course servings  Recipe by: Cooking
Live Show #CL8925 Posted to MC-Recipe Digest V1  #693 by "Angele and
Jon Freeman" <jfreeman@netusa1.net> on Jul 26,

A Message from our Provider:

“Everything else can wait but the search for God cannot wait.#George Harrison, 2001”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 837
Calories From Fat: 339
Total Fat: 37.7g
Cholesterol: 128.9mg
Sodium: 7571.1mg
Potassium: 2849.4mg
Carbohydrates: 68.3g
Fiber: <1g
Sugar: <1g
Protein: 59.5g


How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?