Lamb and risotto makes a good combination
I think lamb is one of those meats that is an acquired taste; it was something that was always made in my house, so I got used to it pretty fast. I believe one of my girlfriends in high school said the house smelled of feet when lamb was cooking in the oven. :) We don't make it too often (as it is fairly expensive), but I love it all the same. It comes from Cooking a commonsense guide. The roast lamb rack recipe is very easy to make, it's the time that you have to be conscious of.
Roast lamb racks
I kept seeing all these risotto recipes on the Food Network, so I decided that I could probably tackle it. I found a recipe in The Newlywed's Cookbook (published by Ryland Peters & Small), which was given to me and my husband by my matron of honor and her husband. I was surprised at how easy it is to make risotto, as I've seen countless episodes of Hell's Kitchen where Ramsay would be yelling at a chef about messing up the risotto. I also read an essay by Jeffrey Steingarten (one of the frequent judges on Iron Chef America and the author of The Man Who Ate Everything and It Must've Been Something I Ate) about risotto, and he went on about different Italian chefs and their precision in making the perfect risotto (which scared me and intrigued me at the same time). My husband made fun of me the first time I made it because of the "primavera" aspect (I was making a spring risotto in the winter), but I've found that the vegetables can be changed for whatever is in season or whatever you'd like to put in it for that matter. Enjoy both recipes!
*EDIT: For my red pepper, sausage and carrot risotto, I use the same recipe with the ingredients mentioned substituting the greens (except the flat-leaf parsley). Use one red pepper, chopped into small pieces, half of a honey-garlic sausage (or whatever flavor cooked sausage you prefer), chopped into cubes and 2 peeled carrots, cut into small pieces.
Risotto primavera
Roast lamb racks
I kept seeing all these risotto recipes on the Food Network, so I decided that I could probably tackle it. I found a recipe in The Newlywed's Cookbook (published by Ryland Peters & Small), which was given to me and my husband by my matron of honor and her husband. I was surprised at how easy it is to make risotto, as I've seen countless episodes of Hell's Kitchen where Ramsay would be yelling at a chef about messing up the risotto. I also read an essay by Jeffrey Steingarten (one of the frequent judges on Iron Chef America and the author of The Man Who Ate Everything and It Must've Been Something I Ate) about risotto, and he went on about different Italian chefs and their precision in making the perfect risotto (which scared me and intrigued me at the same time). My husband made fun of me the first time I made it because of the "primavera" aspect (I was making a spring risotto in the winter), but I've found that the vegetables can be changed for whatever is in season or whatever you'd like to put in it for that matter. Enjoy both recipes!
*EDIT: For my red pepper, sausage and carrot risotto, I use the same recipe with the ingredients mentioned substituting the greens (except the flat-leaf parsley). Use one red pepper, chopped into small pieces, half of a honey-garlic sausage (or whatever flavor cooked sausage you prefer), chopped into cubes and 2 peeled carrots, cut into small pieces.
Risotto primavera