Lamb Risotto with Chanterelles

Thursday, December 22, 2011
By Julie Wiegan

Get together with another couple this holiday and reminisce about the past year over this delicious lamb recipe.

Lamb Risotto with Chanterelles
(recipe developed by Corey Beck, Director of Winemaking at Francis Ford Coppola Winery)
(Serves four)


2 T. olive oil
2 6 oz. boneless lamb loins
½ c. yellow onion, diced
½ lb. chanterelle mushroom, sliced
1 c. Arborio rice
¼ c. Francis Ford Coppola Winery Diamond Collection Claret wine
4 c. water or chicken stock, simmering
2 T. parmesan cheese, grated
1 T. butter, unsalted

1. Cut lamb loin into one inch pieces.
2. Place a wide bottomed pot over high heat and preheat for several minutes.
3. Add one tablespoon olive oil to pot, carefully add the lamb pieces to it, and sear on all sides.
4. Remove lamb from pot when all sides are nicely browned.
5. Turn heat down to medium, add another tablespoon of olive oil, and add the onions.
6. Cook the onions over medium heat until translucent, approximately 3 minutes, and then add the mushrooms and cook until tender.
7. Add the rice to the pot with the onions and mushrooms and stir for two minutes.
8. Add wine and reduce the liquid until the pot is dry.
9. Add one cup of water or stock to the pot, stirring constantly.
10. Reduce the water or stock by half before adding another cup, stirring the whole time, until all the liquid is used up.
11. Test the doneness of the rice and add more liquid if needed.
12. Finish the rice by adding the butter, parmesan cheese, and lamb pieces.
13. Season to taste with salt and pepper. Enjoy with a nice bottle of Claret and three friends.

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