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
(stew)
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

(risotto)
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


Instructions
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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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＞ 
（シチュー）
オリーブオイル．．．適宜
ラムショルダーブレイドチョップ．．．２枚
シャロット、皮を剥く．．．大２個（またはペコロス４～６個で代用）
にんにく、みじん切り．．．２かけ
唐辛子、種を抜きみじん切り．．．１～２本
パプリカ（好みの色）、へた、種、薄膜を取り除き細切り．．．小１個
マッシュルーム、石突の汚れた部分を取り除く．．．４～６個
バジル、粗みじん切り．．．プラスチックケース（約２０ｇ入り）１パック
赤ワイン．．．１／４ボトルサイズ１本（１８７ml）
ワインビネガー．．．６０ml
水．．．１００ml
塩ブラックペッパー．．．適宜
チェリートマト．．．４～６個

（リゾット）
チキンストック、固形コンソメ３個を湯に溶いたもの．．．６００ｍｌ
バター．．．１５ｇ
たまねぎ、みじん切り．．．小１／２個
米（洗わない！）．．．１合
パルメザンチーズ、おろしたてのもの．．．３０g


＜作り方＞
１．鍋にオリーブオイルを熱しラムチョップを焼く。両面に焼きめがついたら一旦皿に取り上げる。

２．１の鍋に必要に応じオリーブリーブオイルを足し、シャロットを薄っすら色づくまで４～５分炒める。にんにく、唐辛子、パプリカ、マッシュルーム、バジルを加え更に２～３分炒める。

３．２にワイン１２０mlとワインビネガーを加える。水分が半分になるまで煮詰めたら水を加えて煮立て、塩、ブラックペッパーで調味する。

４．３にラムを戻す。火を弱めて蓋をし約１５分煮、トマトを加えて更に蓋をし４０～５０分煮る。出来上がりの１０分前、味見をし必要に応じ調味料を足し、水分が多いようならば蓋を取って煮詰めると良い。

５．シチューが出来上がる約３０分前からリゾット作りにかかる。コンソメスープを火にかけ、沸騰したら弱火にし温度が下がらないように保温しておく。

６．別の鍋にバターの半量を熱したまねぎを３～４分炒める。米を加え、米の色が透明になるまで更に１～２分炒める。

７．６にワインの残りを加え、水分を米に完全に吸い取らせる。コンソメスープをおたまに１杯ずつ加え、米が水分を完全に吸い取ったら次の１杯を加える。スープがなくなるまで繰り返す。

８．リゾットが出来上がったら火からおろし、パルメザンチーズを加え混ぜ合わせる。蓋をして約５分蒸らす。

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