Thursday, April 4, 2013

Lamb Chop Risotto

Originally I found the recipe for this beautiful lamb risotto in a cook-book.  In the original recipe, the stew used stewing meat and thinly sliced onions.

I modified the recipe replacing the stewing meat with beautiful chops, and replacing the thinly sliced onions with whole shallots.  I also added whole mushrooms too, to make the dish look more gorgeous - in a way like Boeuf Bourguignon and in another way like Ossobucco.

Lamb chops are usually very expensive, but if you substitute it for shoulder blade chops, you can make a beautiful meal for your special events, or to provide hospitality to your guest at reasonable cost.

Ingredients for 2 people
olive oil
2 lamb shoulder blade chops
2 large shallots, peeled
2 cloves garlic, chopped
1 medium size dried Mexican red chile, seeded and chopped 
1 small bell pepper (any colour), seeded, removed membrane and thinly sliced vertically
4 - 6 (depending upon the size) brown mushrooms, trimming the end of the stem
1 pack (0.75 oz) basil leaves, chopped
1 small bottle (187ml) of red wine, divided to 2/3 and 1/3
1/4 cup red wine vinegar
1/2 cup (100ml) water
salt & black pepper
4 - 6 (depending upon the size) cherry tomatoes

2 1/2 cups stock (2 1/2 teaspoons of granulated chicken stock diluted in 2 1/2 cups hot water)
1 tablespoon butter
1/2 small onion, chopped finely
3/4 cup rice, use without washing
1/2 oz grated Parmesan cheese

Heat the olive oil in a saute pan and nicely brown both sides of the lamb chops.  Remove the lamb chops to a plate and set aside.

In the same pan, add some more oil if necessary and cook the shallots for 4 - 5 minutes or until they start turning to light brown.  Add the garlic, chile, bell peppers, mushrooms and basil and cook for a further 2 - 3 minutes.

Add the 2/3 bottle of wine and wine vinegar and cook until the liquid evaporates and reduces to half.  Add the water, bring to boil and season lightly with salt and black pepper.

Return the lamb chops, cover, reduce and cook for 15 minutes, then add the tomatoes and cook for a further 40 - 50 minutes.  During the last 10 minutes of cooking, taste and add more salt and black pepper in necessary.  If the stew is runny, uncover and increase the heat to reduce the liquid.

While cooking the lamb chops, make the risotto.  Put the chicken stock into a pan and place on a high heat.  When it starts boiling, reduce the heat to the lowest setting to continue simmering.

In a frying pan, melt the butter and cook the onion for 3 - 4 minutes or until it becomes soft.  Add the rice and, stirring constantly, cook for 1 - 2 minutes until the rice starts changing colour to translucent.

Add the rest of wine and, stirring constantly, let the rice absorb the wine completely.  Add a ladle of the chicken stock and let the rice absorb the stock completely.  Repeat until the rice absorbs all the stock.

Remove the frying pan from the heat, add the Parmesan and season with salt and black pepper.  Cover and allow the risotto to stand for about 5 minutes.

Put the risotto and stew on one plate and serve hot.

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  にほんブログ村 料理ブログ 各国料理(レシピ)へ

Below is the Japanese version of the recipe.  If you would like to read this recipe in Japanese with pictures covering every step, please click HERE.

Bon appetit!

<材料 2人分> 










Before you go, click the ranking banners below 
to keep me near the top of the blog rankings.
Many thanks and see you soon! 
  にほんブログ村 料理ブログ 各国料理(レシピ)へ


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