Lamb Risotto with Pine Nuts

Last Thursday I treated myself to Leg of Lamb a la Julia Child -- yum. And then on Saturday I used some of the leftovers for what I've been calling Mediterranean Tacos. Again, very tasty. Tonight I finished off the leftover meat with....

Lamb Risotto with Pine Nuts

1 TBSP olive oil
1/2 shallot, diced
2 1/2 cups chicken stock
2 oz. left over marinated lamb, cubed
parmigiano reggiano
1 TBSP toasted pine nuts

Bring the chicken stock to a simmer in a small sauce pan. In another larger saucepan, heat the olive oil over medium heat. Add shallot. Cook until softened, about 2 minutes. Add rice, stirring constantly. Cook for about 3 minutes. Add chicken stock 1/2 cup at a time and continue to stir as it evaporates. When rice begins to look creamy, add lamb to heat through. Continue cooking until rice is al dente. Remove from heat and add parmesan to taste and pine nuts.

Notes: I'm getting bold. This is the first risotto dish of my own design. And it came out pretty darn well. The pine nuts really worked in this. I might, if I made it again, be tempted to replace the parmesan with some other cheese, my instinct would be something stronger, perhaps gorgonzola or even feta. I'm also proud of myself for getting three meals out of that leg of lamb.