Recipe - Risotto With Lamb Casserole

2 One half pound Leg of lamb or lamb shoulder
Trimmed, bones and cut into
1in cubes
Olive oil
One fourth teaspoon Each, dried: rosemary,
Thyme and white pepper
Salt to taste
4 One half cup Vegetable broth (recipe
Follows)
One half teaspoon Saffron threads or ground
Turmeric
1 One half cup Arborio rice
1 One half cup Dry white wine, such as
Pinot Grigio
10 Baby asparagus spears, each
Cut into 2 (11/2in pieces)
And lightly steamed
One half cup Freshly grated Parmesan
Cheese
1 One half cup Tomatoes, chopped
VEGETABLE BROTH
Three fourths cup Each, chopped: onion,celery,
Carrots and mushrooms
4 One half cup 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 3qt
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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini