Raddiccio and red wine risotto with lamb loins in Prosciutto

This is a dish with seriously big flavours. The lamb is straightforward enough, with some saltiness and a little bit of insulation from the hotplate from the prosciutto, while the risotto is a very basic recipe even if the ingredients are a bit on the exotic side. There is a wonderful bitterness from the radicchio and red wine that works really well with the sweetness of Australian spring lamb and the saltiness of the prosciutto.

Serves:

4
Prep Time:

--
Marinating Time:

--
Cooking Time:

--
Primary Ingredient:

Lamb
Type of Meal:

Entree, Main

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Ingredients
Risotto

2	Tbsp	Butter
1	Tbsp	Olive Oil
1	Clove(s)	Garlic	Finely chopped
1	Whole	Leek(s)	White and Pale green parts only, sliced.
4	Handful	Rice	Either Arborio, Vialone or Carnaroli rice
1	Cup(s)	Chicken Stock
2	Cup(s)	Red Wine
2	Tbsp	Parsley	Finely chopped
	Cup(s)	Parmesan	Finely grated

Lamb

4	Piece(s)	Lamb Loin	Completely Trimmed, preferably the same thickness.
4	Slice(s)	Prosciutto	Thin slices
4	Sprig(s)	Fresh Thyme

Whole

Radicchio

Finely sliced

Directions

Season each lamb loin with black pepper and just a little sea salt. Wrap each loin in a piece of prosciutto and pan fry over high heat until medium rare and the prosciutto is nicely crisp- about 7-10 minutes in total. Rest for a few minutes, loosely covered before serving.

In a large saucepan or deep frying pan, soften the garlic and leek in the oil and half the butter. Add the radicchio and wilt for a minute before adding the rice and cooking for a minute more. Add the stock and enough of the wine to cover and bring to the boil then simmer. Gradually add more wine, cooking for about seventeen minutes, until the rice is al dente.

Turn off the heat and stir through the parsley, remaining butter and cheese.

Spoon risotto into four shallow bowls. Slice the lamb and arrange on top of the risotto. Sprinkle thyme leaves over lamb and serve.