Risotto with Lamb and Fennel

Ready in 1 hour

Top-ranked recipe named "Risotto with Lamb and Fennel"

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Ingredients

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1/2 ts Fennel seeds
2 tb Extra Virgin Olive Oil
1 lb Ostigliato rosso rice
1 tb Unsalted butter
1 Shallot; finely chopped
1 md fennel; diced and
Salt
2 qt Beef broth
2 tb parmigiano; Freshly grated
1 Lamb loin; (about 1 pound)
Pepper

Original recipe makes 1

Servings  

Preparation

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" on Jul 26, 1997

Calories Per Serving: 1646 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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