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Sun-Dried Tomato and Thyme Risotto
with Lamb Chops



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Sun-Dried-Tomato and Thyme Risotto
with Lamb Chops

Quick from Scratch: Real Food for Busy Weeknights

Food & Wine Books, Editorial Director: Judith Hill,
1996, American Express Publishing Corp.


“The star here is the risotto. It’s cooked with sun-dried tomatoes,
which give it a lovely red-gold color and robust flavor. A small
lamb chop on the side completes this delicious dish.”

Wine Recommendation – A full-bodied, off-dry white wine,
such as a pinot gris from the region of Alsace in France,
is a good choice for this salty, meaty dish.

Serves 4

1 1/2 quarts chicken stock or canned
low-sodium chicken broth
4 tablespoons olive oil
1 onion, chopped
1 clove garlic, minced
2 cup arborio rice
2/3 cup dry white wine
2 3/4 teaspoons salt
8 sun-dried tomatoes, chopped fine
1 teaspoon dried thyme
4 lamb rib chops, about 1 1/4 inches thick
Fresh-ground black pepper
1/4 cup grated Parmesan cheese,
plus more for serving
2 tablespoons butter
2 tablespoons chopped flat-leaf parsley

1. In a medium saucepan, bring the stock to a simmer.
2. In a large pot, heat 3 tablespoons of the oil over moderately low heat.
Add the onion and cook, stirring occasionally, until translucent, about
5 minutes. Add the garlic and rice and stir until the rice begins to turn
opaque, about 2 minutes.
3. Add the wine and 2 1/2 teaspoons of the salt to the rice and cook,
stirring frequently, until all the wine has been absorbed.
4. Stir in the tomatoes and thyme. Add about 1/2 cup of the simmering
stock and cook, stirring frequently, until the stock has been complete-
ly absorbed. The rice and stock should bubble gently; adjust the heat
as needed. Continue cooking the rice, adding the stock 1/2 cup at a
time and allowing the rice to absorb the stock before adding the next
1/2 cup. Cook the rice in this way until tender, 25 to 30 minutes in
all. The stock that hasn’t been absorbed should be thickened by the
starch from the rice. You may not need to use all of the liquid, or
you may need to add more stock or some water.
5. Meanwhile, heat the broiler. Coat the chops with the remaining 1 tablespoon oil and season with 1/8 teaspoon pepper and the re-
maining 1/4 teaspoon salt. Broil the chops for 5 minutes. Turn
and broil until cooked to your taste, about 4 minutes longer for
medium rare.
6. Stir the Parmesan, butter, and 1/4 teaspoon pepper into the risotto.
Mound the risotto onto plates. Top with the parsley and put the
chops alongside. Pass extra Parmesan.

Pine-Nut-Variation:  In a small frying pan, toast 1/4 cup pine nuts over
moderately low heat, stirring frequently, until golden brown, about 4
minutes. Or toast them in a 350-degree [F] oven for about 6 minutes.
Sprinkle the pine nuts on the finished risotto along with the parsley.

Test-Kitchen Tip:  Sun-dried tomatoes come either completely dried
out or packed in oil. The oil-packed type is more expensive, but it is
convenient because the dried ones usually need to be softened in hot
water for about 15 minutes. In this recipe, however, you can use the
dried type without losing time; the tomatoes soften with the slow
cooking of the risotto, so there’s no need to rehydrate them first.

Featured Archive Recipe:
Crispy Lamb Chops (Nigella)
Lamb and Vegetable Orzotto
Risotto 101
Risotto Primavera

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