How to Make Savory Lamb Risotto Recipe | Italian Cuisine

Lamb Risotto is an Italian Rice Dish. It is stock with ingredients such as vegetables, meat or seafood to make a rich broth. In many of the Risottos, Parmesan cheese, wine, butter and onion is used. To give it attractive color and flavor, saffron is used.

Unlike other rice dishes, risotto requires constant attention and care. To maintain creamy texture of the rice, it is not pre-rinsed or boiled. Rinsing and draining removes starch which is necessary to give creamy texture to rice when it is cooked.

Lamb Risotto is one of the savory and scrumptious Italian cuisine. Prepared with ingredients like lamb, rice, peas, onions and chicken broth, this delicious Italian dish can be enjoyed for lunch and for dinner as well.

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How to Make Delicious Italian Lamb Risotto?

Course

Main Course, Main Course International

Cuisine

Italian Cuisine

Prep Time

30 minutes

Cook Time

40 minutes

Passive Time

5 minutes

Servings

people

Ingredients

• 2 Piece(s) Chopped Onion 2 Medium Sized Chopped Onions
• 2 Teaspoon Chopped Garlic
• 1 Cup Risotto Rice
• 250 Grams Lamb With Bones
• 1 Cube Cheese
• Extra Virgin Olive Oil Enough to saute onion and garlic
• Kosher salt or normal salt As per taste
• Black pepper As required
• Parmesan cheese As required
• Rosemary leaves To season the dish

Course Main Course, Main Course International Cuisine Italian Cuisine Prep Time 30 minutes Cook Time 40 minutes Passive Time 5 minutes Servings people Ingredients 2 Piece(s) Chopped Onion 2 Medium Sized Chopped Onions 2 Teaspoon Chopped Garlic 1 Cup Risotto Rice 250 Grams Lamb With Bones 1 Cube Cheese Extra Virgin Olive Oil Enough to saute onion and garlic Kosher salt or normal salt As per taste Black pepper As required Parmesan cheese As required Rosemary leaves To season the dish

Instructions

1. In a pressure cooker, add some oil and saute onion and garlic.
2. Add Lamb pieces to it and sauté it for 5 - 7 mins.
3. Season it with salt. Add water and pressure cook.
4. Separate the solid from the stock and retain both.
5. In a saucepan, add some olive oil and saute onion and garlic for 5 mins.
6. Add risotto rice, cook for about 5 7 min more.
7. Now, start adding the lamb stock (one ladle at a time).
8. Keep adding the stock till the rice become al dente.
9. Season the risotto with salt and black pepper.
10. Once the rice is cooked, add half a ladle of stock more to it, to keep the right consistency.
11. Garnish it with cheese, lamb & rosemary leaves. Risotto is ready to serve.

Recipe Notes

Contact Chef: Sugandha Mathur

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