Italian Meat and Rice Stew
74 / 100
- 2 Tbsps olive oil
- ¼ cup butter (plus 3 tbsp to stir in at the end)
- 1 onion (peeled and finely chopped)
- 2 cloves garlic cloves (finely chopped)
- 1 pinch Saffron
- 4 cups chicken stock (or vegetable stock, heating to simmering point)
- 2 sprigs rosemary (finely chopped)
- 1 ⅔ cups lamb (cubed)
- ½ tsp ground Cumin
- 1 ¾ cups Risotto
- ⅜ cup dry white wine
- 2 ripe Tomatoes (finely chopped)
- 3 Tbsps butter
Suggested variation: ... Use 250g rose veal, cubed, instead of the lamb and omit the cumin.
Heat the oil and butter in a large pan and add the onion and garlic. Cook until soft and translucent.
Stir the saffron into the stock.
Add the rosemary and lamb to the onions and cook briskly until the lamb has browned on all sides. Add the cumin and rice and stir to coat in the butter. Pour in the wine and stir the rice while the wine is absorbed.
Once the wine has cooked in, reduce the heat a little and add the hot stock, a ladleful at a time, stirring fairly continuously. This will give the risotto its creamy texture. Keep stirring in the stock and tasting the rice. After about 15-20 minutes the rice should be soft but with a slight bite. If you’ve run out of stock before the rice is cooked, simply use water.
Stir the tomatoes in towards the end of cooking. When it is ready, season and remove from the heat. Add the extra 3 tbsp of butter (this is called the mantecatura) and leave to melt into the risotto for 3 minutes before stirring vigorously again. Serve immediately.