Lamb Chops and Mushroom Risotto


Mushroom Risotto
adapted from Allrecipes.com

3 cups chicken broth
1 1/2 T Olive Oil
1/2 lb mushrooms, sliced
2 T white onion
1/4 cup dry white whine
3/4 cups arborio rice
2 T Chives, chopped
2 T Butter
1/4 c Parmesan Cheese
1/4 t red pepper flakes
Salt and Pepper

Add half the olive oil to a large sauce pan and cook mushrooms until soft, at medium-high heat. Remove from pan and set aside. Next add the other half of the olive oil and stir in onion. Cook about 1 minute. Add rice and stir, coat with oil and stir for 2 minutes. When the rice is pale gold add the wine and red pepper flakes and stir continuously. Once wine is absorbed add the broth 1/2 a cup at a time and stir continuously. This will take about 15-20 minutes.

Remove from heat and stir in mushrooms (with their liquid), butter, chives, and Parmesan. Season with salt and pepper.

Rosemary Lamb Chop

1 T Rosemary
1 T Course Sea Salt
2 t Peppercorns
2 Lamb Chops

With a mortar and pedestal grind rosemary, add in peppercorns and salt and continue to grind until about the consistency of cornmeal. Preheat grill to high heat. Place seasoning on lamb chops that have been patted dry. Sear both sides of the lamb on grill, turn head to medium and continue to cook for 3-5 minutes on each side.


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