Recipe 353: Crispy Sea Bass, Lemon Mushroom Risotto and Peppered Lamb

3 Part Recipe (i suggest you start with the risotto first since it takes about 25-30 mins to make. Then the lamb and fish after since both take like only 5 mins to make.)

ingredients:

2 tablespoons of olive oil

3/4 cup dry white wine

a handful of shiitake mushrooms

3 garlic cloves, crushed or finely chopped

4 tablespoons of butter

half a large onion, chopped

2 garlic cloves, chopped

1 cup of arborio rice

4 cups of vegetable stock 

grated lemon zest and juice from 2 lemons

3/4 cup of freshly grated Parmesan cheese

1/4 cup mixed chopped fresh chives and parsley

salt and freshly cracked black pepper

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risotto procedure:

1. Bring the stock with the juice of 2 lemons to a simmer in a medium sized saucepan while you sautee the mushrooms, shallots and garlic in another pan, remove and set aside.2. Add 2 tablespoons of butter to the pan where you sauteed the mushrooms and sweat some onions. Stir in the rice and stir and fry for about 1 minute. Then deglaze with dry white wine.

3. When there is no more alcohol smell evaporating from the pan, put in 2 ladlefuls of the stock which still should be in a pan simmering on low heat. Cook gently, stirring occasionally to prevent the rice from sticking to the pan, until all the liquid is absorbed.

4. Stir in more liquid as each ladleful is absorbed. Continue this process until the risotto is thick and creamy - about 20 - 25 minutes. The rice should be tender, but firm to the bite.

5. Just before serving, stir in the mushrooms, 2 tablespoons of butter, grated lemon zest, 2/3 of the Parmesan and the fresh herbs. Adjust the seasonings if necessary. To serve, sprinkle with remaining Parmesan and herbs. 

ingredients:

4 ribs from a frenched rack of lamb 
2 teaspoons chopped fresh rosemary

1 teaspoon chopped fresh thyme

2 cloves garlic, minced

fresh crached salt and pepper

2 Tbsp olive oil

1 tablespoon butter

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lamb procedure:

1. Rub rib rack(s) all over with mixture of rosemary, thyme, and garlic. Sprinkle with freshly ground black pepper. Place in a thick plastic bag with olive oil. Spread oil around so that it coats the lamb rack(s) all over. Squeeze out as much air as you can from the bag and seal. (you can leave it in the fridge for 30 mins to an hour but if you're in a hurry its also ok if you don't have time to let it sit and marinade. you just have to put more salt and pepper while cooking)

2. Butter up your pan, place the lamb and sear each side for about 2 minutes. Season before you turn to the other side.

ingredients:

2 sea bass fillets

1 and a half tablespoons of butter

salt and pepper

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crispy sea bass procedure:

1. Score the skin of the seabass about half an inch apart from each other and sprinkle salt onto the skin.

2. Melt the butter on the pan and throw in the fish once the butter turns a bit golden. Sear each side of the fish for 3 minutes or until you see the fish cooking to the middle, season then turn.