Lamb Chops with Rosemary Gravy (loin chops, forequarter, cutlets)
Next level lamb chops - infuse with flavour with a rosemary garlic lamb chop marinade, sear aggressively to create a thick crust, then smother in rosemary gravy. You will lick the plate clean, do the happy dance and wonder why you don't cook lamb chops more often!
Use this recipe for lamb loin chops, forequarter chops, cutlets (rib chops) or lamb leg steaks.
Recipe Portofino Lamb and Artichoke Risotto
Recipe - Portofino Lamb and Artichoke Risotto
INGREDIENTS:
-2 tablespoons olive oil
●1 tablespoon butter
●1/2 cup chopped shallots
●2 cups uncooked Arborio rice
●1/2 cup red wine
●6 cups chicken broth - heated and divided
●3/4 cup grated Asiago cheese
●2 cups diced leftover roast lamb
●1 clove garlic, minced
●1 (6 1/2 ounce) jar marinated artichoke hearts, undrained and chopped
'The Italian Way' by Chef Marou - Slow Cooked Lamb Shank with Risotto Milanese
Chef Marou's signature dish, 'Slow cooked and marinated lamb shank with risotto milanese' can now be prepared by you right at home.
Learn the art of Italian cooking with Chef Marou!
Risotto and Wild Mushroom Casserole | Emeril Lagasse
Want the creamy, rich satisfaction of risotto for dinner tonight without all the hassle? Emeril’s Risotto and Wild Mushroom Casserole makes it a cinch! This unconventional way of serving risotto pairs cooked rice and two varieties of mushrooms in a baking dish and the whole thing is sprinkled with parmesan cheese and transferred to the oven, where it bakes its way to perfection.
RISOTTO AND WILD MUSHROOM CASSEROLE
SERVES 8
3/4 ounce dried porcini mushrooms, soaked in 1/2 cup warm water until soft
4 tablespoons unsalted butter
2 tablespoons extra virgin olive oil
2 cups Arborio rice
3 tablespoons finely chopped shallots
1 tablespoon minced garlic
5 to 6 cups homemade chicken stock or canned low-sodium chicken broth
1 1/2 teaspoons salt
1 teaspoon finely chopped fresh thyme
1/2 teaspoon finely chopped fresh rosemary
1/2 teaspoon plus a pinch freshly ground black pepper
2 pounds white button mushrooms, wiped clean and stems removed, coarsely chopped
1 tablespoon soy sauce
2 tablespoons chopped fresh parsley
1/4 cup dry white wine
1 cup freshly grated parmesan cheese
2 large eggs
1 cup heavy cream
Strain porcini mushrooms in a fine-mesh sieve and reserve soaking liquid. Chop mushrooms and set aside.
In a large Dutch-oven or saucepan, Heat 2 tablespoons butter with olive oil until foamy. Add Arborio rice and cook, stirring frequently, until rice is well coated and fragrant, 1 to 2 minutes. Add 1 1/2 tablespoons shallots and 1/2 tablespoon garlic and cook, stirring, until fragrant, about 1 minute. Add reserved porcini soaking liquid and cook until it evaporates. Reduce heat to medium and add 2 cups chicken stock and 3/4 teaspoon salt. Cook, stirring constantly, until broth has been absorbed. Continue to cook, adding more broth, 1/2 cup at a time, until it is absorbed, and rice is al dente, 16 to 18 minutes total cooking time. (You may not need all 6 cups of the broth.) Add thyme, rosemary, and 1/4 teaspoon black pepper. Set aside while you prepare mushrooms.
Preheat the oven to 350 degrees F.
Heat remaining 2 tablespoons butter in a large skillet until foamy, 1 to 2 minutes. Add remaining 1 1/2 tablespoons shallots and the remaining 1/2 tablespoon garlic and cook until fragrant, about 1 minute. Add white button mushrooms, 1/2 teaspoon salt and 1/4 teaspoon black pepper and cook, stirring frequently, until mushrooms release their liquid, about 4 minutes. Add reserved porcini mushrooms and continue to cook, stirring, for 6 minutes, or until all liquid evaporates and the mushrooms are golden brown around the edges. Add soy sauce and parsley and cook for 1 minute. Add white wine and cook until evaporated, 2 minutes. Remove from heat.
Add risotto to a medium baking and top with mushroom mixture and stir gently to combine. Sprinkle evenly with parmesan cheese.
In a small bowl, whisk together eggs, cream, remaining 1/4 teaspoon salt and pinch of black pepper. Pour mixture evenly over the top of the casserole and bake, uncovered, for 30 minutes or until golden brown. Remove from oven and let stand for 5 minutes before serving.
Recipe courtesy Emeril Lagasse, copyright Martha Stewart Living Omnimedia, LP., all rights reserved.
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