Name: Riso in cavroman (Rice with Lamb and Tomatoes)
Yield: Serves 4 to 6
Cuisine: Italy
Ingredients: 7 to 8 cups meat stock, half each meat and chicken stock, or chicken stock; Salt and freshly ground black pepper; 1½ pounds meat from lamb shank or lamb shoulder, cut into bite-sized pieces; 2 cups chopped canned plum tomatoes with juice; 1 yellow onion, chopped; 4 tablespoons olive oil; Grated Parmesan cheese for serving; 1 cinnamon stick; Pinch of freshly grated nutmeg; 2 cups Italian short-grain rice; 4 tablespoons unsalted butter

Preparation info

Serves
4 to 6

Difficulty
Medium

Appears in

Italian Slow and Savory

By Joyce Goldstein

Published 2004

About

In the old days, this rice dish from the Veneto was prepared with cavroman, also called castra, salted and cured mutton from Dalmatia that is almost impossible to find in Italy today. A Levantine touch is revealed in the use of sweet spices, which cut the gaminess of the lamb. This is a rather filling dish, not a light starter course, so plan your menu accordingly.