Monday, June 25, 2012

Tomato, Saffron & Lamb Risotto

1 1/2 cups Arborio rice
15 oz organic tomato sauce
4 cups (1 quart) low sodium vegetable broth
½ lb ground lamb
1 small onion, diced
3 Tbsp coconut oil
3 Tbsp olive oil
1/2 tsp saffron (0.008 oz), soaked in some warm broth
2-4 Tbsp white wine
½ tsn Italian seasoning
Fresh basil

Dice your onion thinly.
Heat the broth and keep it warm.
Heat oils on medium heat in a 6-qt thick-bottomed non-stick pot (I use an Anolon Anodized non-stick pan.)
Add onion and cook for about 10 min. until tender. Add ground lamb cook until no longer pink.
Remove from heat. Add the rice and coat it well then add the tomato sauce. Stir well.
Return to heat. Cover the rice with enough broth to get hardly to the surface of the rice. Add Italian Seasoning. Add the soaked saffron.
Cook your risotto on medium to low heat, keep stirring to prevent risotto from sticking to the pan. Add more broth progressively, one ladleful at a time (wait each time that all the liquid is absorbed before adding a new ladleful).
Just before the end, add the white wine and chopped basil. Stir gently until wine is absorbed into the risotto. Your risotto should be creamy, but not like soup. Enjoy.

Serves 6.

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