*  Exported from  MasterCook  *
                        Risotto With Lamb And Fennel
 Recipe By     : Cooking Live Show #CL8925
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Cooking Live                     Import
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      tablespoons   extra virgin olive oil
    1                    lamb loin (about 1 pound)
    1                    shallot -- finely chopped
    1      pound         ostigliato rosso rice
    2      quarts        beef broth
    1      medium        size fennel -- diced and blanched
      1/2  teaspoon      fennel seeds
    2      tablespoons   freshly grated parmigiano reggiano
    1      tablespoon    unsalted butter
 In a heavy skillet, heat 1 tablespoon of the olive oil. Season the
 lamb with salt and pepper and sear on all sides, reduce heat and cook
 until rare. Dice the cooked lamb and set aside.
 In a saucepan, bring broth to a gentle boil.
 In a medium saucepan, saute the shallot in 1 tablespoon of olive oil
 until transparent. Add the rice and stir to coat with oil. When it is
 lightly toasted but not brown, pour in 2 cups of boiling broth. Stir
 constantly, making sure to scrape the bottom of the pan. Add broth
 when necessary, always keeping the risotto slightly liquid, and not
 allowing it to dry out. Cook for about 15 minutes, it should be firm
 but not raw inside. Add the blanched fennel, fennel seeds and diced
 lamb, stir to combine and cook another 2 minutes.
 Remove from the heat, add the Parmigiano and the butter and let sit
 for one minute. Stir thoroughly and serve immediately.
 Yield: 6 to 8 first course servings
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