Lamb Risotto

Description

A rich and creamy risotto, garnished with pan a seared lamb loin, snap peas, goat cheese, pearl onions, and mint

Risotto

Arborio Rice - 1 Cup

Butter cubed - 3 Tbsp

Mushroom or lamb stock - Roughly 1 Quart

Goat cheese - 2 Tbsp

Ricotta - 2 Tbsp

Parmesan - 2 Tbsp

Blanched peas - 1/4 Cup

Garlic - 3 cloves minced

Salt - to taste

Pepper - to taste

Lemon juice - 1 Squeeze

Procedure

1.In a sauté pan melt 1 tbsp of the butter and begin to toast the garlic until fragrant

2.Add the rice and toast light ( roughly 1 minute)

3.Slowly add the stock and bring to a simmer

4.Let the risotto simmer and reduce, keep adding more stock and reducing until the rice is fully cooked

5.Once the rice is fully cooked add the rest of the butter followed by the cheeses, peas, lemon juice, salt and pepper

6.Garnish then serve

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Garnishes

Pan seared lamb loin (medium rare)

Goat cheese

Blanched snap peas

Pickled mushrooms

Pickled pearl onions

Mint oil

Pea sprouts

Mushroom jus