The lamb was a boneless leg that we coated with olive oil, garlic, rosemary, and sea salt (the rosemary was ours). Kevin grilled it to a nicety. The asparagus risotto I made to go with it was just lucky. I threw it together with what I had, and it just happened to be delicious.
2 t. vegetable oil
1 small onion, chopped
½ cup Arborio rice
1 T. prepared mustard
¼ porcini cube
½ cup vermouth
2-3 c. chicken stock
½ oz. goat cheese
1 small bunch asparagus, cut in bite-size lengths
In a saucepan big enough to hold everything, heat the oil over medium heat. Add the onions and cook, stirring occasionally, until they’re wilted and beginning to brown, 5-8 minutes. Add the rice and stir until all the grains are coated and heated through, a minute or two.
Add the mustard, porcini cube, and vermouth and cook, stirring frequently, until it has almost all evaporated. Add about a cup of the stock and continue cooking, stirring frequently, until it’s almost all gone. Continue adding stock in smaller increments and stirring until the rice is creamy, but still a bit firm. This takes 20-30 minutes.
While you’re doing that, steam the asparagus until it’s the way you like it (I use the microwave). When the risotto is done, add the goat cheese and steamed asparagus, stir it in, and serve.