| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Eggs |
|
Cooking liv, Import |
1 |
Servings |
INGREDIENTS
| 2 |
tb |
Extra virgin olive oil |
| 1 |
|
Lamb loin (about 1 pound) |
| 1 |
|
Shallot; finely chopped |
| 1 |
lb |
Ostigliato rosso rice |
| 2 |
qt |
Beef broth |
| 1 |
md |
Size fennel; diced and blanched |
| 1/2 |
ts |
Fennel seeds |
| 2 |
tb |
Freshly grated parmigiano reggiano |
| 1 |
tb |
Unsalted butter |
|
|
Salt |
|
|
Pepper |
INSTRUCTIONS
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, 1997
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