Risotto with Lamb and Lentils Time: 30 minutes
A great way to use up the leftover Lamb and Lentils from Easter Dinner!
3/4 cup Arborio rice (or other rice specifically for risotto - Carnaroli or Vialone Nano)
1/2 cup dry, white wine
2 1/2 cups chicken stock
1 onion
1 tbs butter
1/2 cup Parmesan cheese - freshly grated This is important! The stuff out of the can will not
do these wonderful risottos justice. You will be disappointed. Trust me on is.
Don't be tempted.....
Condimenti
Heat chicken stock and keep hot over low heat. Finely chop onion. In medium sauce pan heat butter over medium-high heat. Add onion and sauté until transparent then add rice and sauté stirring, for 2 - 3 minutes until rice has white center. Add white wine and stir. Start condimenti. When wine is almost absorbed add a 1/2 cup of stock, stir. (No need to stir constantly but do stir from time to time.) When stock is almost absorbed add another 1/2 cup and continue adding 1/2 cup at a time and stirring. Before the last 1/2 cup taste a few kernels of rice. They should be just 'al dente' - slightly resistant to the tooth but fully cooked. If more stock is needed add it 1/4 cup at a time and waiting until almost completely absorbed. At this point risotto will be thick but not stiff - there will still be visible liquid and it will not hold it's shape on a plate. Add the Parmesan and the condimenti, stir well, pour into a bowl or risotto platter and serve immediately. It will continue to absorb liquid and the leftovers (if any) will be quite stiff. The risottos that we have eaten in northern Italy have all been served in soup plates (flattish bowls) and eaten with a spoon - not a fork.
Condimenti
1 - 2 cups cooked lamb cut in bite-size pieces (if you don't have enough lamb left you can use one chicken breast
1/2 - 1 cup leftover lentils - if you don't have enough add a small can of cannellini (white beans)
1 tomato
2 slices Prosciutto or bacon
1 tsp olive oil
Chop the Prosciutto (or bacon). While risotto is cooking, heat oil in medium skillet. Add Prosciutto or bacon and sauté. Chop tomato and add to pan. Sauté 5 minutes longer. Add lentils, and lamb, heat through, cover and keep warm until needed for risotto.
Cooking for Two? Or more?
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