CHATEAU GRAND TAYAC MARGAUX 2014 // LAMB SCOP WITH MUSHROOM RISOTTO
LAMB SCOP WITH MUSHROOM RISOTTO RECIPE
For the mushroom risotto1 cup arborio rice
6 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
Place stock on stove and heat to a simmer. Meanwhile, dice shallots, garlic, mushrooms. Shred parmesan.
In a large pot, heat oil over medium heat. Add onion and garlic and caramelize slowly. Add arborio and stir to coat.
After a minute, add the wine. Stir for a minute or two for it to burn off.
Add 1-2 cups of stock. Stir occasionally. Once liquid has been absorbed, add another 2 ladles. Repeat.
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.
Add parmesan and butter. Turn off heat. Stir, and adjust seasoning.
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.
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.
Serve chargrilled lamb, asparagus & vegetables and risotto with large pile of mushrooms on top and sprinkle with extra cheese .
Recipe by The Delice Dish