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vegetable - lamb, risotto, almonds, raisins, apricot

t=teaspoon T=tablespoon

These recipes are for your personal use only and may not be added in any form to archives other works.

Lamb Risotto
A delicious late winter or spring dish and marriage of delicious flavours! Be sure to review Risotto-the Secrets of Success.

serves 4 generously to 6

400 g. lamb from leg or filet, cut into bite size pieces

1 litre of lamb broth* or use a broth cube
600 ml. hot water

30 g. almonds, sliced thinly

30 g. raisins or currents

5 dried apricots in small dice
3 T. butter plus 1 T. cold butter, cut into pieces

2 t. olive oil
1 lg. onion, minced

2 cloves garlic, chopped

2-3 tomatoes, peeled and chopped

400 g. risotto rice such as Arborio or Carnaroli
freshly ground
black pepper
1 t. cinnamon
1 t. salt, if necessary (depends on broth)

Melt the 1 T. butter in the oil. Add the almonds and toast until golden. Remove carefully and set aside retaining in the pan as much butter as possible. In the same pan add 2 remaining 2 T. butter and sauté the onion until transparent. Add the lamb and garlic and cook several minutes. Heat the broth to simmering.

In the meantime, rinse the rice, allow to drain in a large strainer.

Lift out the lamb and set aside (it will be added back later - read Risotto-the Secrets to Success). Proceed as in basic instructions from this point. (Add meat, tomatoes and raisins with the second addition of stock. Add the cinnamon and almonds with the last ladle of stock.) Stir in the remaining cold butter cut into small bits. Stir, cover and allow to sit for a few minuts. Serve immediately.

Serve with Carrots in Orange Juice or other carrot dish with a starter of mixed salad and goat or feta cheese.

*To make your own quick broth, use lamb shoulder and/or leg bones (have butcher cut them in half), cover with water and bring to the boil. Let simmer 1 to 1-1/2 hrs. or make the broth the day before. Yes, compared to true stock making, this is quick. I suggest this method if you cannot find a good lamb stock or lamb stock cube without msg. Note: quantity of liquid is 1600 ml. which of course can be a 50-50 blend of strong lamb broth and hot water.

Note: this risotto is a little 'dryer' than a classic risotto which is much creamier. It must still be a little creamy.

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