Lamb Risotto

This is what I chose to do with this year's zeroa (lamb shank) meat.  I had one recipe of rice left in the bag of arborio I bought when things started to come back in stock last year, so it took out some chometz too.

The recipes I researched talked about using "leftover lamb" as the meat.  That doesn't happen in many households.  What I chose to do was buy cheap cuts like the lamb shank and neck slices and simmer them to remove the meat in shreds that fall off the bones.  In the process, you create a lamb stock that only needs to simmer with mirepoix and herbs another half hour to become a proper bone broth.  That becomes the risotto's liquid, so nothing is lost.

Between the wine, red onion, mushrooms, and dark bone broth, this risotto is going to come out looking "dirty".  You can lighten it a bit by subbing a white wine and chicken broth, but that will negate a lot of the depth of flavor.  I recommend serving it with something bright, like colorful vegetables or a side salad as a distraction.

2 lbs bone-in lamb cut of choice (suggest shank or neck), or 2 C leftover lamb
1 qt chicken, beef, or lamb stock, unsalted
*3/4 C dry risotto
*1 C diced red onion
5 oz sliced mushrooms of choice
1 Tb olive oil
*2 cloves garlic, minced
1/4 C red wine
salt and pepper to taste
parmesan cheese to garnish, optional

1.  If cooking the lamb, place pieces in a heavy pot with water to cover.  Bring to a boil, then lower heat to a simmer.  Cover and simmer for about 2 hours, until meat falls off the bones.  Remove pieces to a cutting board and pull off the meat in shreds.  Discard bones.  If desired, add mirepoix, bay leaf, rosemary, and other herbs to the liquid and simmer another half hour.  Strain simmering liquid through a fine-mesh sieve and transfer it to a saucepan on low heat.

2.  Wash out the large pot and put it back on the stove over medium heat.  In olive oil, cook onion and mushrooms until both are softened and well done.  The mushrooms will give off quite a bit of moisture as they cook down, but you don't have to boil it all off.  Add garlic and rice and cook until rice is toasted, about 2 minutes.

3.  If using, add wine.  Allow to absorb or boil off, then start ladling in broth one scoop at a time.  Stir frequently and wait for all of the liquid to be absorbed before adding the next ladle.  This is going to take a good half hour or longer, and you might not go through all the broth.  I kept the rest and made some soup.

4.  When the rice has softened and turned creamy, stir in the lamb pieces.  Taste and add salt and pepper as necessary.  Serve hot, with a dusting of parmesan if desired.

Difficulty rating  :)