After I first tried it this one became on obsession for me. It took me five tries to get it right.

2/3 cup arboreal rice

4 cups beef stock

Virgin olive oil.

1/2 Brown onion, chopped

1/3 cup coarsely chopped bell pepper, red, yellow, green

small package dried Chanterelle mushrooms, sliced into large bits

2 tblspn crushed garlic

2 pinches  marjoram

2 pinches thyme

salt

pepper

2 Small loin lamb chops.

1 tbspn butter in small chunks.

Grated Romano cheese.

Soak the dried mushrooms in 1 cup water.

Remove the lamb from the bones and cut the meat into large chunks. Discard all of the fat except three quarter inch thick, 1 inch long strips.

Combine the lamb bones and the stock in a saucepan and heat to almost boiling.

Heat olive oil in a deep skillet or wok on high heat. Add the bits of lamb fat. When the fat has rendered discard it. Add the onion. After the onion has sautéed a few minutes remove the mushrooms from the water and add them. Add the bell peppers. Add the garlic. Sauté for several minutes.

Move the vegetables to one side of the pan and add some more olive oil. Add the rice and reduce the heat to medium. Cook for two or three minutes, stirring to make sure all of the rice is coated with oil.

Add a cup and a half of stock to the rice mixture. Stir constantly. (Constant stirring means stirring almost all of the time. Breaks to work with the lamb, remove laundry from the drier, and to quickly go to the bathroom are acceptable.)

Add the marjoram and thyme to the rice. Add a little salt.

Heat olive oil in a skillet on very high until it begins to smoke then sear the lamb chunks. The objective is to sear the outside of the chunks without fully cooking the insides. When the outsides of the chunks are brown remove them to a plate.

When the rice has absorbed most of the stock add another cup of stock. This will be repeated two or three times. Each time the stock will take about five minutes to be absorbed by the rice. The total cooking time of the rice and stock is about twenty to twenty-five minutes. Keep testing the rice to see what its consistency is and to add salt if needed. When it is done it will no longer be at all crunchy. It should not be totally mushy either. Stir constantly. Add freshly grated pepper to taste.

When the last cup of stock is added to the rice add the lamb as well.

Five to seven minutes later the stock should be absorbed. The risotto should be creamy, not soupy. Take the risotto off of the heat. Add the butter and stir it in.

Add Romano cheese to taste. About half a cup to a cup.

If you get the doneness of the lamb just right (red-pink in the center) you will indeed have the perfect lamb risotto.