RISOTTO WITH LAMB CASSEROLE

Servings: 8
Ingredients:

2 1/2 lb Leg of lamb or lamb shoulder
Trimmed, bones and cut into
1-in cubes
Olive oil
1/4 ts Each, dried: rosemary,
Thyme and white pepper
Salt to taste
4 1/2 c  Vegetable broth (recipe
Follows)
1/2 ts Saffron threads or ground
Turmeric
1 1/2 c  Arborio rice
1 1/2 c  Dry white wine, such as
Pinot Grigio
10    Baby asparagus spears, each
Cut into 2 (1-1/2-in pieces)
And lightly steamed
1/2 c  Freshly grated Parmesan
Cheese
1 1/2 c  Tomatoes, chopped
VEGETABLE BROTH
3/4 c  Each, chopped: onion,celery,
Carrots and mushrooms
4 1/2 c  Water

Preheat oven to 250 degrees. Lightly and quickly sear cubed lamb in 1/3
cup olive oil in a skillet over high heat. Do not let the meat cook
inside.Remove lamb with slotted spoon immediately and place in a 3-qt
casserole that has been coated with vegetable spray.
Add thyme, rosemary and pepper to casserole and toss with meat;season with
salt.
Cover casserole with lid or a piece of aluminum foil and bake 30 minutes.
Lamb should be very tender.
When the casserole goes in the oven, reheat broth with saffron threads (to
soften) over medium heat;set aside. Heat 2 tablespoons olive oil in a
saucepan over medium heat;add rice and saute 2 to 3 minutes.
Add 3 cups hot broth to rice and stir well. Simmer rice, stirring
occasionally, until it begins to have a cremay texture. To do this, add
wine and remaining broth, a little at a time, stirring till liquid is
almost absorbed before adding more. The process takes about 20 to 25
minutes. Do not overcook;rice should remain slightly firm. Gently stir in
asparagus and Parmesan. Spoon rice in a layer over lamb and garnish with
the chopped tomatoes.
VEGETABLE BROTH: Simmer chopped vegetables in water 1 hour. Strain broth
and use as directed.

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