Lamb loin chops with saffron risotto
2 Tablespoons olive oil
1/2 cup finely minced shallots
1 cup Arborio rice
3 to 4 cups chicken stock
1/3 teaspoon saffron strands (big pinch)
1/4 cup finely grated fresh parmesan cheese
1 Tablespoon butter
Heat the chicken stock in a small stock pan. Heat a medium soup pan and coat bottom with olive oil. Sauté the shallots until they begin to brown slightly, about two minutes. Add the rice and stir to coat completely with the oil and shallot mixture. Add a ladle full of the hot chicken stock to the rice mixture, stirring constantly over a medium to low heat. Continue stirring and ladling-in more stock as the rice absorbs the liquid and the rice is cooked throughout, but is not soft. This will take about 20 minutes. When finished cooking, a small amount of liquid should be present, so the consistency is “creamy” (like oatmeal), but not “soupy”. Stir in the saffron, parmesan cheese and butter. Serve immediately. Garnish with additional cheese, black pepper or chopped parsley. Makes four servings.