Name: Citrus and Ginger Classic Braised Lamb on Risotto
Total time: 62 min
Yield: 4 servings
Cuisine: Cantonese Chinese
Ingredients: 400g lamb shoulder; 2 cups arborio rice; 4 cups beef broth; 1 onion, finely chopped; 2 cloves garlic, minced; 1/2 cup white wine; 2 tbsp soy sauce; 1 tbsp oyster sauce; 1 tsp star anise; 1 cup grated Parmesan; 2 tbsp butter; Salt and pepper to taste; 1 tbsp lemon zest; 1 tsp grated ginger

Method

Heat a large pot over medium heat. Add a drizzle of oil, then cook the lamb shoulder until browned on all sides. Remove and set aside.
In the same pot, sauté the onion and garlic until softened. Add the arborio rice and stir to coat with the fat.
Pour in the white wine and cook until absorbed. Begin adding the beef broth, one ladle at a time, stirring constantly until each addition is absorbed before adding the next.
Once the rice is al dente, stir in the soy sauce, oyster sauce, and star anise. Return the lamb to the pot and simmer gently for 15 minutes.
Stir in lemon zest and grated ginger during preparation when adding soy sauce and oyster sauce.
Stir in the Parmesan and butter. Season with salt and pepper. Serve warm with the braised lamb on top.
For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.