We defrosted our last Mutton Roast (from our trip to Kinderhook Farm in the Catskills) recently, and since it is entirely too much meat for us to eat in one sitting, I cut the meat off the bones into steaks and pot roasts for future use. When I was done, all that remained on the cutting board were two bones and some small strips of mutton. As is usually the case when we have bones, we think to make a stock. Once we made our stock, we had to figure out what to do with it!
That’s when we decided to use it as the liquid to make a Risotto. Since we also had the mutton strips, we decided to go all in and double down on the mutton (embracing the same thinking that generated our Mushroom Lover’s Risotto, but with a different feature ingredient). We seasoned our risotto primarily with white peppercorns as well since they have a really nice earthiness/barniness (if that’s a word?) to them that complemented the other flavours very well.
Time: 1 Hour (More if making the mutton stock from scratch instead of using beef stock)
Ingredients (for two entree servings):
- 1 Cup Arborio Rice
- 5 Cups Mutton (or Beef) Stock
- 1 Sweet Onion
- 6-8 Ounces of Mutton (or lamb)
- Ground White Peppercorns
- Dried Chives
- Optional: Parsley
Method:
- If making mutton stock, fill a pot with water, and add your mutton bones. Add in a few bay leaves as well, and then simmer everything for about 3-4 hours. Pour your stock into a glass storage container (removing bay leaves and bones as you go) and allow to cool overnight in the fridge. Before you start cooking, remove from the fridge, and skim the fat off with a slotted spoon.
- When you’re ready to cook, bring your strained mutton stock or beef stock in a saucepan, and bring to a simmer.
- As your liquid heats, dice your onion, and slice your mutton into short, thin strips.
- Heat some butter in a large pan, and when it’s melted, add your onions and chives. Sautee for a few minutes until your onions begin to turn opaque.
- Turn your heat to low, and add your mutton. Cook for about 5 minutes, stirring occasionally.
- Add in your arborio rice, and stir to combine. Crack in your white peppercorns, and allow to cook dry for a minute or two.
- Pour a cup of your stock over your rice, mutton, and onions. Stir occasionally while your rice beings to absorb the stock.
- When the first cup of stock is fully absorbed, add another cup. Keep doing this until all of your stock has been poured into your risotto pan, and it is all fully absorbed.
- Plate, devour and enjoy!
