SPRING VEGETABLE & LAMB RISOTTO
Serves 4
THE LAMB:
1 Lamb Shank
Vegetable scraps from below
In a sauce pan brown the shank in the olive oil, add the vegetables and 6
cups water. Bring to a boil and simmer for 1 and 1/2 hours. Turn off heat
and let cool. When cool remove the shank and remove all meat. Trim the meat
of all fat and grizzle. Roughly chop the lamb and set aside. Strain the stock
and reserve 5 cups.
THE RISOTTO:
5 cups stock from Braised Lamb and the reserved lamb
3 tablespoons olive oil
3/4 cup onion, chopped
1 large clove garlic, finely chopped
3/4 cup shiitake mushrooms, diced
1 tablespoon fresh thyme
2 cups Arborio, imported Italian rice
Risotto Continued:
1/2 cup dry white wine
1/4 cup carrots, diced
1/4 cup asparagus, chopped
1/8 cup freshly grated Parmesan
1/4 cup snap peas, chopped
Coarse salt
Freshly ground black pepper
Instructions:
Place the stock in a saucepan and bring to a simmer. Reduce the heat to low.
In a sauce pot over medium heat, melt the butter. Add the onion, mushrooms,
garlic and thyme and sauté until softened but not colored, about 5 minutes.
Add the rice and sauté over medium-high heat for 1 to 2 minutes, stirring to
coat the grains well. Stir in the wine, reduce the heat to medium, and allow
it to evaporate, about 3 minutes. Add the lamb and carrots.
Now add 1 cup of the stock stirring well. When it is nearly all absorbed
into the rice, add another cup of the stock, stirring all the while.
Continue in this fashion until all of the stock is absorbed, with the last
cup of stock add the asparagus. The total cooking time of the rice is from
20 to 25 minutes.
Stir in the cheese and snap peas. Taste for salt and pepper. Serve the
finished risotto piping hot.
Waldy Malouf, Chef / Co-Owner
Beacon Restaurant, NYC & CT
