Lamb Shoulder, ground – 2 oz.
Onion, chopped fine – 1/2 ea.
White Wine – 1/4 cup
Baharat – 1/4 t
Rice, carnaroli – 0.5 cup
Lebne – 1 T
Lemon zest – 1/2 t
Butter – 1 t
Toasted Almonds, crushed – 1 t
1) Bring a sauté pan to very high heat. Add some vegetable oil. Add the onions and season. Stir occasionally and allow the onions to get deeply carmelized and slightly burnt, remove and set aside.
2) Put a shallow risotto pot on medium high heat. Add 3T of EVOO. Add the onions and sauté for a few minutes until soft, no color. Add risotto and sauté in the oil for a minute. Add the lamb and baharat and cook until crumbly.
3) Add the white wine and reduce until almost dry. Add some of the chicken stock and begin cooking according to traditional risotto method.
4) After cooking and stirring for 15 to 18 minutes, when the risotto has reached the al dente stage add the butter, lebne, and lemon zest. Plate risotto and garnish with crushed almonds.
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