Lamb Risotto

Lamb Risotto Recipe:
* 2 tablespoons olive oil
* 1/2 cup chopped shallots or red onion
* 2 cups uncooked Arborio rice
* 1/2 cup white wine
* 6 cups chicken broth - heated and divided
* 3/4 cup grated Havarti Dill cheese
* 1 lb of ground lamb
* 3 TBSP of fresh mint finely chopped
* 1 TBSP cumin
* 1 clove garlic, minced
* 1lb.mixed blend mushrooms, sauteed
* 2 stalks of baby broccolini chopped
* 1 bunch of parsley chopped
PREPARATION
Heat the oil in a large saucepan over medium heat. Stir in the onions OR shallots and saute for 2 to 3 minutes. Add the ground lamb and brown the meat over a medium heat. Season with minced garlic, cumin, and salt and pepper. Once the meat is browned remove and set aside. Bring the pan back to the heat and add a tablespoon of olive oil. Pour in the rice and stir well to coat, about 1 minute. Next, pour in the wine and allow it to get absorbed by the rice, about 2 to 3 minutes. Then, stir in the broth 1/2 cup at a time, waiting until the rice absorbs each 1/2 cup before adding the next 1/2 cup. Repeat this until you have used all but 1/4 cup of broth, reserving this for later. After about 20 minutes, the rice should be tender but firm. Turn off the heat. Stir in the remaining 1/4 cup of broth, the cheese, lamb, mushrooms and broccoli, and garnish with fresh mint and parsley.
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It's works best to have your stock in a pot so you can keep it just in the simmer. That way you don't lose heat in the pan you're cooking the risotto in.