Riso and Peas and a Little Lamb

 Riso

Cast Iron Skillet, set on medium high heat

2 Tbs Unsalted Butter and 2 Tbs Better than bullion, Beef 

1/2 Small Sweet Yellow Onion, minced

Cook till translucent

1 Cup Riso, pasta

Toss into pan with onion, mix well.

2 Cups Hot Chicken Stock - Add to the Riso in 1/2 Cup increments, stir till 1/2 Cup stock is absorbed. Continue adding 1/2 Cup till all 2 Cups are absorbed...takes about 20 minutes.

1 to 2 Cups Petite Peas, stirring well (I love peas, so I use all 2 cups)

Set aside while making the lamb, working in 1/2 Cup of the Romano into the Riso.

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 Lamb

Cast Iron Skillet, set on medium high heat

2 Tbs Olive Oil

1 Small Sweet Yellow Onion, minced

1 Pound Ground Lamb

Sauté lamb and onion together with 2 Tbs garlic (more or less to taste), till lamb is no longer pink.

Add 1 can drained, diced tomatoes

1 Tbsp Cinnamon

2 Tbsp Greek Oregano

Continue to cook on medium low heat for about 10 minutes.

Tilt pan to one side, separating food from juices/fat. 

Do this if you like a less wet lamb, and ladle with slotted spoon on dish along side the Riso.

Sprinkle generously with Romano grated over all!  Enjoy!