Ingredients
1tsp olive oil
1 small salad onion, finely diced
1 clove garlic, finely chopped
120g carnaroli rice
200ml tomato juice
1dsp tomato paste
250ml chicken stock
50g butter
50g parmesan, grated
12 leaves sweet basil
3 roma tomatoes, deseeded and diced
VEGETABLE OIL
18 lamb cutlets
18 asparagus spears, peeled
60ml Vincotto
HOLLANDAISE
1tbs french shallot, finely chopped
50ml water
2dsp white wine vinegar
3 egg yolks
250g unsalted butter, melted
Salt and pepper
Juice of 1/2 lemon
Method
HOLLANDAISE
In a stainless steel pot reduce shallot, water and vinegar by two-thirds. Strain into a stainless steel bowl and stand for several minutes. Add egg yolks and whisk. Cook over a bain-marie or pot of boiling water. Whisk for 5-7 mins until thick and smooth. Cool slightly then start to add butter, a tsp at a time. Season. Add lemon juice. Cover with plastic wrap and rest in a warm place.
RISOTTO
Heat the olive oil in a heavy pan over a medium heat and sweat onion and garlic for 3 mins. Add rice and cook for 2 mins until translucent. Add tomato juice and paste and cook for 5-7 mins. Slowly add stock and cook for 12 mins. Add basil, parmesan and butter, stirring to combine. Add tomato and reserve.
LAMB
Heat a pan to a high temperature. Drizzle 10ml vegetable oil into the pan and sear cutlets for 3 mins until nicely coloured on both sides.
ASPARAGUS
Heat 1.5 litres water in a pot with 2dsp salt. Blanch asparagus for 4 mins. Pat dry.
ASSEMBLY
Spoon risotto on centre of plates. Put cutlets around it, then asparagus. Spoon hollandaise over asparagus and drizzle Vincotto on risotto.
WINE SUGGESTION: Match with West Cape Howe Book Ends Cabernet Sauvignon 2004 (WA)
Featured recipe by David Pugh in C4YC Cook For Your Career 2012 campaign.
Recipe provided by Restaurant TWO