Lamb Risotto with Chanterelles


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


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

Enjoy with a nice bottle of Claret. Serves four.

*Recipe and image courtesy of Corey Beck, winemaker at Francis Ford Coppola Winery, and Culinary Manager Tom Bodell at the winery’s restaurant, RUSTIC, for their ‘a tavola’ (or ‘to the table’) dining experience. The Lamb Risotto with Chanterelles brings out the elegant nuances of the Claret.*