About the Recipe
When it comes to winter cooking, I crave meals that feel both luxurious and comforting. I want something special enough for a dinner party, but cozy enough for a quiet night at home. This week, I’m sharing a Seared Lamb Loin with Porcini Mushroom Risotto, an elegant dish that brings depth and warmth to the table.
Ingredients
For the Lamb
4-6 lamb loins
2 tbsp olive oil
2 cloves garlic, minced
1 tbsp fresh rosemary, chopped
1 tbsp fresh thyme, chopped
1 tsp salt
1/2 tsp black pepper
1 tbsp butter
For the Porcini Mushroom Risotto
1 1/2 cups Arborio rice
4 cups chicken or beef broth
1/4 cup dry white wine
1/4 cup dried porcini mushrooms, rehydrated in warm water
1 small shallot, finely chopped
2 tbsp butter
1/2 cup freshly grated Parmesan cheese
Salt & black pepper to taste
Preparation
1. Prepare the Lamb: Pat the lamb dry, then rub it with olive oil, garlic, rosemary, thyme, salt, and pepper. Let it sit at room temperature for 30 minutes. or even better marinate overnight.
2. Sear the Lamb: Heat a cast-iron skillet over medium-high heat. Add the lamb and sear for 3-4 minutes per side until browned. Make sure to sear the fat caps to render the fat. Lower the heat, add butter, and baste the lamb with the melted butter for another 2 minutes. Remove from the pan, tent with foil, and let rest for 10 minutes before slicing.
3. Start the Risotto: In a heavy-bottomed pan, melt 1 tbsp butter over medium heat. Sauté the shallot until translucent. Add the Arborio rice and toast for 1-2 minutes. Pour in the white wine and cook until absorbed. Strain the rehydrated porcini mushrooms (reserve the liquid) and chop them finely. Slowly add warm broth and reserved porcini liquid, ½ cup at a time, stirring constantly. Allow each addition to be absorbed before adding more.
4. Finish & Serve: When the risotto is creamy and the rice is tender (about 20 minutes), stir in Parmesan, remaining butter, and season with salt and pepper. Slice the lamb and serve over the risotto. Garnish with extra herbs and a drizzle of olive oil.