Lamb and Mushroom Risotto

Lamb and Mushroom Risotto
Lamb and Mushroom Risotto combines tender diced lamb with earthy mushrooms and creamy Arborio rice, simmered in a flavorful broth. Enhanced with dry white wine, Parmesan cheese, and aromatic onions and garlic, each spoonful offers a comforting embrace of savory richness. The slow-cooked risotto method yields a lusciously creamy texture, marrying the tender lamb and hearty mushrooms with each grain of rice.

Approx times: Prep: 10 min - Cook: 30 min
Ingredients
Serves 4
  • 1 cup Arborio rice
  • 4 cups chicken or vegetable broth
  • 1/2 cup dry white wine
  • 1 tbsp olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 8 oz mushrooms (cremini or button), sliced
  • 1 pound lamb, diced
  • 1/2 cup grated Parmesan cheese
  • 2 tbsp unsalted butter
  • Salt and pepper to taste
Directions
  • In a saucepan, heat the chicken or vegetable broth and keep it warm over low heat.
  • In a separate skillet, heat olive oil over medium heat. Add diced lamb and cook until browned. Remove from the skillet and set aside.
  • In the same skillet, add a little more oil if needed. Sauté onions until translucent, then add garlic and mushrooms. Cook until the mushrooms are golden brown and tender.
  • Add Arborio rice to the skillet with onions and mushrooms. Stir to coat the rice with the oil and lightly toast it for about 2 minutes.
  • Pour in the white wine and cook, stirring constantly until it is absorbed by the rice.
  • Begin adding the warm broth to the rice mixture, one ladleful at a time, stirring constantly and allowing each addition to be absorbed before adding the next.
  • Continue cooking and stirring the risotto until rice is creamy and tender, about 18-20 min.
  • Once the risotto is cooked to your desired consistency, stir in the lamb, Parmesan, and butter until well combined. Season with salt and pepper to taste.
  • Serve immediately, garnished with additional Parmesan and herbs if desired.