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Rack of lamb with mushroom risotto.

Marcelo Mussi of Magari São Paulooffers us rack of lamb accompanied by a mushroom risotto. A glass of Jèma will be the perfect match for this dish.

Ingredients to serve 4 people
For the meat:
1.2 kg of cleaned rack of lamb
Salt and pepper
50 ml of olive oil

For the risotto:
240 g of Carnaroli rice
40g of onion
50 ml of white wine
16g of dried mushrooms
160g of Shiitake mushrooms
50 ml of olive oil
1.5 litres of beef stock
30g of butter
20g of grated Parmesan cheese
Salt and pepper

For the herb crust:
200g of breadcrumbs
50 ml of olive oil
1 tablespoon of Dijon mustard
200 ml of Roti sauce
Some large basil leaves

Cooking instructions
The meat:
Cut the lamb so that only three bones are left: remove the external bones of the rack of lamb and keep the central part. Season with salt and pepper. In a hot pan, grill the meat quickly on all sides, with a drizzle of olive oil. Set aside.

The herb crust:
Chop the rosemary, thyme and parsley. Add the breadcrumbs and the olive oil, mix well and set aside.

The risotto:
Put the mushrooms in water for at least 10 minutes, and then set aside. Heat a pan containing 50 ml of olive oil and add the chopped onion. When the onion starts to brown slightly, add the rice, toast it, pour on the white wine and reduce, add the rehydrated mushrooms and – gradually – the stock and continue cooking. When the rice is "al dente", add the shiitake mushrooms and cream in the Parmesan and butter.

The meat:
Spread a thin layer of mustard over the top of the meat, cover well with the herb crust mixture and put into a preheated oven at 200°C for 7 minutes or until the meat is fully cooked and the crust has formed.

Heat the Roti sauce. Pour the risotto into a large bowl and then fill up a ring-shaped mould with it. Place the meat on one side of the plate with the Roti sauce around it (not on top of it), and the risotto on the other side. Remove the circular mould, garnish with basil and serve immediately.