Rack of Lamb with Mushroom Risotto #2
February 8, 2010 § Leave a comment
I briefly mentioned a rack of lamb (here) at the end of last year but I realized that I didn’t take pictures of the Christmas dinner. Since I really enjoyed it, I splurged a bit a few weeks later for a birthday dinner and took that opportunity to update on pictures.
The recipe for the rack of lamb can be found here and the wonderful mint salsa verde that we love can be found here. I can’t say enough about the mint salsa verde, it is fantastic! I drizzle it over the chops as well as serve a little extra on the side.
As far as the rack of lamb recipe, I modified the roasting to coincide with cooking of the risotto. I preheat the oven to 400 degrees, then followed Step 1 and 2 up to the roasting instructions. I then placed the rack into the oven and turned the heat off and let sit, with the oven door closed, for 30 minutes. The residual heat will roast the rack to medium rare while I prepared the mushroom risotto. After 30 minutes or until an instant-read thermometer reads 130 degrees F (for medium rare), remove the rack of lamb, tent foil to keep warm and let rest for 5 minutes before slicing.
For the mushroom risotto, I used a variety of mushrooms, typically portobello (with the gills scraped), oyster, shiitake, and button/cremini mushrooms. I use mushroom stock to cook the risotto since it really enhances the mushroom flavor. You can buy the mushroom stock, which I get from Henry’s when I don’t make my own.
Mushroom Risotto Rice:
8 oz mixed mushrooms, finely chopped (more if you like lots of mushrooms)
1 cup uncooked arborio rice
2 tablespoons olive oil
2 tablespoons butter
1/2 cup finely chopped onion or shallots
1 clove of garlic, minced
1/2 cup white wine (I like to use a good Chardonnay)
3 cups mushroom stock
salt and pepper (optional)
In a sauce pan, bring mushroom stock to a boil. Keep on simmer until ready to use.
In a large saucepan on medium heat, sauté onion in oil and butter for 5 minutes, until the onion is translucent. Add rice, cook while stirring for 5 minutes.
Add wine and cook until absorbed, stirring constantly, about 3 minutes. Stir in the mushroom and garlic, cook for 1 minute. Stir in 1 cup of stock, continue cooking and stirring until liquid is absorbed. Gradually stir in remaining broth about 3/4 to 1 cup at a time, cooking and stirring until liquid is absorbed before adding more stock.
It usually takes about 25 minutes to cook the risotto to the tenderness that we like. I don’t like any hint of crunch to my rice but it should be tender but firm to the bite and mixture is creamy but not soupy. I taste test when there’s about a cup left of broth. Season with salt and pepper if needed and to taste. Once done, serve immediately.
If you want to take it up a notch (sorry, Emeril), shave some parmesan cheese or maybe even a little truffle on top.