Risotto With Lamb And Fennel

Ingredients

2 tablespoons extra-virgin olive oil
1 lamb loin
1 shallot
1 pound ostigliato rosso rice
2 quarts beef broth
1 size fennel
1/2 teaspoon fennel seeds
2 tablespoons parmigiano-reggiano
1 tablespoon butter
1 salt pepper
1 tablespoon olive oil
1 in a saucepan
1 tablespoon olive oil until transparen the rice
2 cups boiling broth

Instructions

Remove from the heat, add the Parmigiano and the butter and let sit for one minute. Stir thoroughly and serve immediately.