Riso in Cavroman (Lamb Risotto with Herbs and Spices
Top One Hundred Italian Rice Dishes
tablespoons extra virgin olive oil
1/2 stick butter
1 onion, finely chopped
2 cloves garlic, finely chopped
2 teaspoons chopped, fresh rosemary
1 sage leaf, chopped
12 ounces lamb chops, with fat removed
1/2 cup dry white wine
12 ounces fresh or canned Italian plum tomatoes, quartered
1 (1-inch) cinnamon stick
1/4 teaspoon nutmeg
1 bay leaf
Salt, to taste
Black pepper, to taste
4 cups beef stock
2 cups Vialone nano rice (or Carnaroli or Arborio)
1/2 cup freshly grated Parmesan cheese
the oil and half the butter in a large pan and gently cook the onion,
garlic and fresh herbs. Add the meat, stir for a few minutes then
pour on the wine.
When this has almost evaporated stir in the tomatoes,
spices and bay leaf. Season and add a little stock if desired.
gently until the meat is tender and comes easily away from the bone.
Remove the bones and tear the meat into small pieces. Return the
meat to the pan and add the remaining butter.
a separate pot, boil the stock.
in the rice to the meat mixture and let it absorb some of the pan
juices before adding the boiling stock, a ladle at a time, waiting
for the liquid to be absorbed before adding more. When the rice
is cooked, remove the whole spices and stir in the cheese.
(Updated: 10/27/08 SN)