Risotto di Lambrusco e agnello (Lambrusco risotto with lamb) – Food & Home Magazine

Ingredients

• ROASTED GARLIC PASTE
• 2 garlic bulbs (ensure that the cloves are firm)
• 30ml (2 tbsp) extra virgin olive oil
• 5ml (1 tsp) Maldon Sea Salt
• GARLIC AND CHIVE CREAM
• 200g crème fraîche
• 30ml (2 tbsp) roasted garlic paste (see recipe)
• 15ml (1 tbsp) fresh chives, finely chopped
• Maldon Sea Salt, to taste
• cracked black pepper, to taste
• BASIL AND CHIVE OIL
• 50ml extra virgin olive oil
• 50ml canola oil
• 20g (10 tbsp) fresh basil
• 10g (3 tbsp) fresh chives
• PEA MOUSSE
• 200g frozen peas
• 45ml (3 tbsp) extra virgin olive oil
• 100ml fresh cream, whipped
• LOIN OF LAMB
• 4 x 200g lamb loin portions
• 30ml (2 tbsp) wholegrain mustard
• 5g (2 tsp) fresh rosemary, finely chopped
• RISOTTO DI LAMBRUSCO
• 30ml (2 tbsp) salted butter
• 1 small onion, peeled and finely chopped
• 5ml (1 tsp) roasted garlic paste (see recipe)
• 80g porcini mushrooms, chopped
• 160g Arborio rice
• 125ml (½ cup) Lambrusco/dry red wine
• 1L (4 cups) vegetable stock, freshly prepared
• 100g asparagus, chopped, blanched and refreshed
• handful fresh spring peas, blanched and refreshed
• 80g drunken Grana Padano/Parmigiano Reggiano, finely grated
• 55g (¼ cup) salted butter