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RISOTTO WITH LAMB CASSEROLE

Ingredients: 2 1/2 Pound(s) Leg of lamb or lamb shoulder 1/4 Teaspoon(s) Each, dried: rosemary, 4 1/2 Cup(s) Vegetable broth (recipe 1/2 Teaspoon(s) Saffron threads or ground 1 1/2 Cup(s) Arborio rice 1 1/2 Cup(s) Dry white wine, such as 10 Baby asparagus spears, each 1/2 Cup(s) Freshly grated Parmesan 1 1/2 Cup(s) Tomatoes, chopped 3/4 Cup(s) Each, chopped: onion,celery, 4 1/2 Cup(s) Instant chicken boullion Directions: 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 3-qt 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.
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