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Need a risotto recipe to accompany lamb shanks

mtleahy Dec 18, 2007 10:44 AM

I am making braised lamb shanks this weekend for company, and need a great risotto recipe that would compliment the lamb shanks. Kids will be eating the risotto, so I would like to steer clear of any stinky cheeses if they are the main focus of the dish. Thanks a bunch : )

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  1. b
    bakerboyz RE: mtleahy Dec 18, 2007 10:53 AM

    How about a wild mushroom or porcini mushroom risotto (you can find many good ones on epicurious); if they don't like mushrooms, you could do an asparagus/parmigiano risotto, that's not too stinky.

    1 Reply
    1. re: bakerboyz
      scubadoo97 RE: bakerboyz Dec 18, 2007 01:11 PM

      I recently made lamb shanks with polenta and porcini mushrooms. Excellent. Risotto should be equally good.

    2. c
      charlottecooks RE: mtleahy Dec 18, 2007 10:55 AM

      Depending upon the flavors going on in your lamb- I am very fond of a saffron risotto, maybe even with some frozen peas

      4 Replies
      1. re: charlottecooks
        Nyleve RE: charlottecooks Dec 18, 2007 11:49 AM

        Classic Milanese is good, especially if you're doing them in wine. I wouldn't add too much to the risotto (definitely no cheese!) because the lamb is so rich on its own. At the very most, mushroom or peas. But my preference would be without.

        1. re: Nyleve
          MMRuth RE: Nyleve Dec 18, 2007 12:06 PM

          I agree.

          1. re: Nyleve
            Megiac RE: Nyleve Dec 19, 2007 08:25 AM

            You wouldn't even add parmesan to your risotto milanese? I always include it--how does it compare without?

            1. re: Megiac
              Nyleve RE: Megiac Dec 19, 2007 09:18 AM

              You're right that there's Parmesan in Milanese. But I would either leave it out altogether and stir in an extra pat of butter at the end or reduce the amount to no more than 1/4 cup. This would only be for creaminess, not really for flavour. If you're serving it alongside lamb shanks, you'd just spoon some of the sauce onto the risotto.

        2. k
          katecm RE: mtleahy Dec 18, 2007 12:09 PM

          Roasted garlic risotto would probably appeal to kids because of the sweetness - which would complement the lamb nicely. You can roast the garlic, wrapped in foil and drizzled with oill, ahead of time. Make your plain risotto. Near the end, stir in the caramelized, softened cloves of garlic until just incorporated.

          1. dbug31 RE: mtleahy Dec 18, 2007 12:51 PM

            How about some roasted root vegetables. Small dice of carrots, parsnips, celery root & whatever else you like...

            1. AlaskaChick RE: mtleahy Dec 18, 2007 10:50 PM

              How about a lemon broccoli or lemon asparagus risotto if they'll eat these veggies?

              1. m
                Maximilien RE: mtleahy Dec 19, 2007 03:42 AM

                Can I suggest you try a pearl barley "risotto" ? I think the texture and "earthy" flavour can go very well with the lamb shanks, and you could forget the cheese in it and use a little bit of the braising liquid to do it.

                1 Reply
                1. re: Maximilien
                  missfunkysoul RE: Maximilien Dec 19, 2007 06:33 AM

                  I second the barley risotto suggestion - I made some for dinner a few nights ago with roasted, halved brussels sprouts and the texture of the barley was really divine.

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