Lamb and White Bean Risotto
Total time: 30 minutes
Risotto is the perfect way to use up leftovers! I usually plan for them. If you don't have lamb left you can substitute a cooked, (poach in stock) boneless, skinless chicken breast - or just skip the meat. With all the lovely beans and vegetables, it's a satisfying dinner without it!
Ingredients:
- 2/3 cup (4.2oz, 125gr) Arborio rice (or other rice specifically for risotto - Carnaroli or Vialone Nano)
-
1/2 cup (4oz, 120ml) dry, white wine
- 2 1/4 cups (18oz, 540ml) chicken stock
- 1 onion
- 1 tbs butter
- 1/2 cup (2oz, 60gr) Parmesan cheese - freshly grated
- Condimenti:
- 1 - 2 cups cooked lamb cut in bite-size pieces
- 1 cup leftover white beans, Breton style
- 1/4 cup white wine or chicken stock
Instructions:
- 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 rice has absorbed most of the wine add a 1/3 cup of broth, stir.
- When broth is almost absorbed add another 1/3 cup and continue adding 1/3 cup at a time and stirring. Before the last 1/3 cup taste a few kernels of rice. They should be just 'al dente' - slightly resistant to the tooth but fully cooked. If more broth is needed add it 1/6 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, spoon into a bowl or risotto platter and serve immediately. It will continue to absorb liquid and the leftovers (if any) will be quite stiff.
- Condimenti:
- While risotto is cooking, put all ingredients in a small skillet or saucepan. Gently heat through, cover and keep warm until needed for risotto.
Note: 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.