Food & Wine Pairing - French red wine Chateau Grand Tayac Margaux
CHATEAU GRAND TAYAC MARGAUX 2014 // LAMB SCOP WITH MUSHROOM RISOTTO

THE RECIPE
LAMB SCOP WITH MUSHROOM RISOTTO RECIPE

INGREDIENTS
For the mushroom risotto
1 cup arborio rice6 cups chicken stock
1/4 cup white wine
1/4 cup minced shallots
3-4 cloves garlic, minced
2-3 Tb olive oil
3 cups mushrooms
2 bunches of asparagus
8 small peeled carrots
250 g squash's button halved
PREPARATION
Step 1
Place stock on stove and heat to a simmer. Meanwhile, dice shallots, garlic, mushrooms. Shred parmesan.
Step 2
In a large pot, heat oil over medium heat. Add onion and garlic and caramelize slowly. Add arborio and stir to coat.
Step 3
After a minute, add the wine. Stir for a minute or two for it to burn off.
Step 4
Add 1-2 cups of stock. Stir occasionally. Once liquid has been absorbed, add another 2 ladles. Repeat.
Step 4
On the third addition, add only 1 ladle. When it is absorbed, taste the rice. If it is too chewy, add more stock until it has just a little bit of chew left in it.
Step 6
Add parmesan and butter. Turn off heat. Stir, and adjust seasoning.
Step 7
Add some butter to another skillet and heat to medium heat. Add the mushrooms and saute slowly till they release their liquid. Lower heat till liquid is cooked off.
Step 8
Meanwhile, preheat a chargrill or barbecue over medium-high heat. Cook asparagus and lamb, turning, for 5–7 minutes or until lamb is cooked to your liking and asparagus is tender. Transfer to a plate. Cover to keep warm. Rest lamb for 5 minutes before serving. Boil, steam or microwave carrots and squash until just tender. Drain.
Step 9
Serve chargrilled lamb, asparagus & vegetables and risotto with large pile of mushrooms on top and sprinkle with extra cheese .
Recipe by The Delice Dish