Gamopilafo (Cretan Wedding Rice)

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Place the lamb shoulder pieces in a large pot and cover with water.

   Kokkens note: Ensure the meat is fully submerged.

2. 2

   Bring the water to a boil over high heat, then reduce the heat to low and skim off any foam that rises to the surface.

   Ca. 10 min.

3. 3

   Add the yellow onion, carrot, celery stalk, bay leaf, salt, and black peppercorns to the pot.

4. 4

   Cover the pot and simmer gently for 2 to 2.5 hours, or until the lamb is very tender and easily pulls apart with a fork.

   Ca. 2 t.

   Kokkens note: Check occasionally to ensure the liquid level is adequate; add more hot water if necessary.

5. 5

   Carefully remove the lamb from the pot and set aside to cool slightly. Strain the broth through a fine-mesh sieve into a clean pot, discarding the solids.

   Ca. 10 min.

   Kokkens note: Press on the solids to extract as much flavor as possible from the vegetables before discarding.

6. 6

   Shred the lamb meat from the bones, discarding any fat or gristle. Set the shredded lamb aside.

   Ca. 10 min.

7. 7

   Bring the strained broth to a boil. Add the arborio rice and stir well.

   Ca. 5 min.

8. 8

   Reduce the heat to low, cover the pot, and cook for 15-20 minutes, or until the rice has absorbed most of the broth and is tender, stirring occasionally to prevent sticking.

   Ca. 15 min.

   Kokkens note: The rice should be creamy but not mushy, similar to a risotto.

9. 9

   Stir the shredded lamb back into the rice.

10. 10

    Pour the melted staka butter over the rice and stir gently to combine.

    Kokkens note: The staka butter adds a distinctive richness and flavor.

11. 11

    Remove from heat, cover, and let the gamopilafo rest for 10 minutes before serving.

    Ca. 10 min.

    Kokkens note: This allows the flavors to meld and the rice to fully absorb any remaining liquid.

12. 12

    Serve hot, garnished with a lemon wedge if desired.