Wild mushroom risotto, lamb medallions, asparagus confit and hollandaise with spinach

Original recipe by chef Viktor Zhechev

Servings: 4

Ingredients:

200 g Arborio rice;
100 g shallots;
200 ml white wine;
100 g ricotta cheese;
20 g dried porcini mushrooms;
400 g asparagus;
200 g button mushrooms;
200 g king oyster mushrooms;
50 g chanterelle mushrooms;
50 g porcini mushrooms;
12 lamb chops (or a whole rack of lamb);
4 cloves of garlic;
1 sprig of thyme;
2 egg yolks;
450 g butter;
2 lemons;
250 g spinach;
2 tbsp classic olive oil;
Extra Vergin olive oil ECO DAY Nobleza del Sur.

Directions:

Heat the olive oil over medium heat and sauté the coarsely chopped mushrooms until golden and starting to caramelize. Transfer them to a bowl and set aside. Cut off the tough base of the asparagus stalks and keep them for making the broth, and slice the tender stalks diagonally into thin slices. Put them in a small saucepan and cover with olive oil. Heat over low heat until the olive oil begins to simmer, remove the pan from the burner and leave the asparagus in the warm olive oil until slightly softened and confited.

Take the lamb chops out of the fridge, salt them and leave them at room temperature to come up to temperature, which will help them cook evenly.

In a pot, pour 1 l of cold water, add the dried porcini mushrooms and the tough asparagus stalks. Heat over medium heat, then lower the heat and let the broth simmer for 30 minutes.

In a pan, heat 1 tbsp of olive oil and sauté the finely chopped shallots for 3-4 minutes, until softened but without browning. Add the rice, cook for another 2-3 minutes and pour in the white wine to deglaze the pan. Leave for another 2-3 minutes for the alcohol to evaporate, and start adding the hot porcini and asparagus broth a little at a time. Cook for about 18 minutes, stirring constantly and adding a little broth at a time so that the rice can release its starch. When the rice is almost cooked but still al dente, add the butter and stir vigorously. Add the ricotta cheese and the sautéed mushrooms too, salt, and season with white pepper to taste.

Leave the risotto to rest and meanwhile prepare the lamb chops. Heat olive oil in a pan and sear the chops until golden on both sides. Add the crushed garlic cloves, the thyme and 30 g of butter. Let the butter melt and baste the meat as it cooks. For those of you who prefer it more well done, you can finish it for a few minutes in an oven heated to 200 degrees. Let the chops rest for a few minutes before cutting.

To make the sauce, blanch the washed spinach in water for about a minute. Drain and rinse with cold water until completely cooled. Drain the spinach well and puree in a blender or with a hand blender until you get a smooth, creamy paste. Melt the remaining butter in the microwave or over low heat. In a small pot, pour about 3 centimeters of water and bring it to the boil. Place a large metal bowl over the pot of water and put in it the egg yolks, the juice of 1 lemon and salt, and whisk well with a wire whisk. Cook over medium heat, stirring constantly, until the whisk starts to leave a clear trail in the sauce. From time to time lift the bowl off the pot so that the yolks do not curdle. Pour in the butter in a thin stream, stirring constantly, until it is fully incorporated into the egg mixture. If needed, adjust the seasoning and add the spinach puree.

Once all the components are ready, finish the dish. Warm the risotto slightly and add olive oil, stirring gently. Slice the lamb chops. In a deep plate, put some of the risotto, place the confited asparagus on top, then the lamb, a few teaspoons of the hollandaise sauce, and drizzle the dish with Nobleza del Sur ECO DAY extra virgin olive oil. Add a few micro greens and serve immediately.

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