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Riso in Cavroman (Lamb Risotto with Herbs and Spices

From The Top One Hundred Italian Rice Dishes

2 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 and seeded
2 cloves
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

Heat 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.

Cook 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.

In a separate pot, boil the stock.

Stir 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.

Yields 4 servings.




(Updated: 10/27/08 SN)

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