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Raddiccio And Red Wine Risotto With Lamb Loins In Prosciutto

 
Type of Dish: Entree, Main
Serves:
4
Prep Time:
Marinating Time:
Cooking Time:
Primary Ingredient:
Lamb
Best Suited for: Winter barbie

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.

Goes Well With

Ingredients

  • 1
    whole
    Radicchio
    finely sliced
  • 4
    piece(s)
    Lamb Loin
    completely trimmed, preferably the same thickness.
  • 4
    slice(s)
    Prosciutto
    thin slices
  • 4
    sprig(s)
    Fresh Thyme
  • 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
  • 1
    cup(s)
    Parmesan
    finely grated
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Directions

  • 1 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.
  • 2 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.
  • 3 Turn off the heat and stir through the parsley, remaining butter and cheese.
  • 4 Spoon risotto into four shallow bowls. Slice the lamb and arrange on top of the risotto. Sprinkle thyme leaves over lamb and serve.

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