October 17, 2011 in Uncategorized
This very dish converted the husband. He now loves risotto. Whenever I’ve attempted in the past, his reaction would be, okay, where’s the meat? I’m getting clever in our years of togetherness, just “gooi” a chop on it and we both win! Being pressed for time like I’ve been these past few months, this dish makes me happy because it’s quick and easy but still feels like you’ve made the effort. Now, this foodie admits to baking fish fingers often in the week and gobbling them with lemon and miracle whip, so a meal like this is a triumph! ha ha!
Lemony Lamb chops on mushroom risotto
4-6 lamb loin chops
1 lemon, sliced
salt and pepper to taste
A drizzle of olive oil
50 g butter
1/2 onion, finely chopped
2 cloves garlic, crushed
10 g dried wild mushrooms, hydrated in 125 ml hot water
+- 125 g assorted mushrooms, roughly chopped
a sprig of rosemary, chopped
250 ml (1 c) arborio rice
200 ml red wine
+- 1 L hot vegetable stock
+- 250 ml ( 1c) grated parmesan cheese
Salt and pepper
For the chops:
Preheat the oven to 200 degrees celcius.
Rub the chops with some olive oil, salt and pepper.
Top each chop with a bit of rosemary and a slice of lemon and place onto a roasting rack.
Roast for +- 15 minutes until golden and crispy.
For the risotto:
Heat the butter in a saucepan and saute the onion and garlic until soft and fragrant.
Add the hydrated mushrooms(reserve the liquid for later) as well as the chopped ones together with some rosemary. Saute until soft.
Add the rice and make sure each grain has been moistened by the mushroom mixture.
Add the wine and allow to reduce by 1/2 without stirring the rice too much.
Now add the reserved liquid together with a ladle of hot stock and simmer until the liquid has reduced. Repeat this process until all the stock has been absorbed and the rice has cooked through. This will take +- 20 minutes.
TIP: Don’t add too much stock at a time, also, do not stir too much, just shake the pan from time to time simmering gently uncovered.
Once the rice is cooked, add the parmesan(leaving some for garnishing) and heat through. Season to taste.
Serve the chops on a bed of mushroom risotto and sprinkle with parmesan. Drizzle with some lemon or parmesan infused extra virgin olive oil.