Lamb Risotto
Ingredients
- 1.25 lbs lamb shoulder, cut into ½-inch cubes
- 2 tbsp olive oil
- 1 medium yellow onion, finely diced
- 4 cloves garlic, minced
- 1.5 cups Carnaroli rice
- ½ cup dry white wine
- 5 cups lamb or beef stock, kept at a gentle simmer
- ½ cup grated Pecorino Romano cheese
- 3 tbsp butter, cold and cubed
- 2 sprigs fresh rosemary
- 1 tsp Aleppo pepper
- Salt and cracked black pepper to taste
- 2 tbsp fresh mint, finely chopped
- 1 tbsp grated lemon zest
Instructions
- Season lamb cubes generously with salt and pepper. Heat 1 tbsp olive oil in a heavy-bottomed Dutch oven over medium-high heat until smoking. Working in two batches, sear lamb 2-3 minutes per side until deeply browned. Set aside on a plate without stirring the first batch for 90 seconds to develop a crust.
- Add remaining 1 tbsp olive oil to the pot. Add diced onion and rosemary sprigs, sauté over medium heat for 4 minutes until softened and fragrant. Add minced garlic and cook 1 minute more until aromatic.
- Add rice and toast for 2-3 minutes, stirring constantly with a wooden spoon, until edges become translucent and center remains opaque. Pour in white wine and stir until almost completely absorbed, about 2 minutes.
- Return lamb and any accumulated juices to the pot. Begin adding warm stock one ladleful at a time (approximately ¾ cup per addition), stirring frequently. Wait until each addition is nearly absorbed before adding the next. This process takes 18-22 minutes total. Rice should be creamy and al dente, not mushy.
- Remove from heat and discard rosemary sprigs. The risotto should flow slightly on the plate—if too stiff, add another ¼ cup warm stock. Vigorously stir in cold butter cubes and Pecorino Romano until fully incorporated, about 1 minute. Season with additional salt, cracked pepper, and Aleppo pepper.
- Divide risotto among four warmed bowls. Garnish each portion with fresh mint and lemon zest. Serve immediately while creamy and piping hot.
Inspired by Michael Psilakis’s winning lamb risotto. This is a plausible recreation, not the chef’s original recipe.