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Wednesday, December 26, 2012

Cèpe & Lamb Mixed Grain Risotto

Here's another twist to leftover Equinox lamb.  Riceless risotto!  I just threw this together not really knowing what to expect and it turned out to be a hit, even with our unannounced teenage company.
Serves 4
1 overflowing cup mixed grains (bulgur, quinoa, wheat berries, whatever),rinsed
handful dried cèpes or other wild mushrooms
whatever amount leftover lamb you have
2 Tbsp EVOO
a drizzle heavy cream
1 clove garlic, grated
juice from 1/4 lemon
handful parmesan
lamb stock (I didn't measure)
salt/fresh ground pepper
1.  In a large deep pan, heat the EVOO and fry the rinsed grains a bit while stirring.  When they start to stick, wet with a ladle of lamb stock.
2.  Add the garlic, mushrooms, and lamb.
3.  Keep ladling stock while stirring until absobed.  I may have put in 2.5 cups total.
4.  Taste for doneness.  When the grains are bite tender, add the cream, parmesan, salt and pepper.  Watch it coagulate nicely.

Congratulations Master Chef.
I suppose the only condition for this dish to be a success is that your guests have no issues with fungi...
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