By Chef Dean Dellaventura
2 Racks of Lamb with bones frenched (ask butcher to do this)
1 ½ cups unsalted pistachio nuts (finely chopped in food processor)
2 cups Risotto
¼ cup finely diced shallots
6 cups chicken stock (unsalted)
2 Tbsp. chopped garlic
2 cups chopped mushrooms (your choice or use a few different kinds)
2 cups grated Parmigiana Reggiano
Salt & pepper
Season lamb with salt and pepper.
Place lamb fat side down, in a cold pan (I like to use separate oven safe sauté pans for each rack) over high heat.
This will give the lamb that nice crispy sear.
When the lamb is nicely seared, flip them and pat chopped pistachio over the top.
Place the lamb in a pre-heated 350° oven (if you have oven safe sauté pans use them, this will assure that all those good juices are reserved for later)
Let them cook to medium-rare (about 8-10 minutes or until center temperature reads 115°to 120°, or cook to desired doneness)
Remove from the pan to a cutting board, cover with foil, and let stand for five minutes to retain heat.
KEEP THE JUICES IN THE PAN!!
In a large pan (with a decent size surface area) place 2 Tbsp. olive oil over medium-high heat.
Add garlic and shallots and sweat until they become soft but not browned.
Add risotto and sauté until rice becomes opaque (about 1-2 minutes)
Add about 2 cups of the chicken stock stirring constantly.
As the liquid is absorbed add more stock (about 6-8 ounces at a time)
Continue until the rice is creamy and al dente
Add mushrooms and parmigiana reggiano (be careful not to use too much, this could make the risotto a little salty, you can add your own salt at the end to your liking) and stir until incorporated.
Place a portion of the risotto in the center of a plate.
Portion the lamb ribs (I usually do 2-3 per person).
Place the chops over the risotto and drizzle with the pan drippings.
Garnish with fresh herbs. (Marco loves fresh herbs, they hide your mistakes!)