Risotto with Mint, Peas & Pecorino Romano Cheese

Ingredients

4T olive oil
   1 medium yellow onion, finely diced
   1 leek, finely diced
   2 clove garlic, crushed
   ½ cup white wine
   14 ounces Arborio rice (2 cups)
   7 cups chicken or vegetable stock, heated
   1 cup fresh or frozen petite peas
   ½ cup grated Pecorino Romano cheese(more for serving)
   2 tsp. chopped mint
   1 tsp. lemon zest
   2T chopped flat parsley
   salt & pepper

1.    In a large sauté pan, over medium heat, add the olive oil; when warm add the onion and leek and sauté 3-4 minutes until they start to soften.  Add the garlic and sauté gently for 1 minute more.  Add the wine and continue stirring until the wine has almost disappeared.

2.    Add the rice and sauté 1 minute, stirring constantly. 

3.    While stirring, add one ladle of stock.  

4.    When the stock has disappeared, ( and you can draw a line in the rice) add another ladle of stock. 

5.    Continue adding stock one ladle at a time until the rice is cooked; about 20 minutes (you may not need all the stock). 

6.    Add the peas and stir until well incorporated into the rice.

7.    Remove from the heat and, add the cheese, mint, lemon zest, and parsley.

8.    Season with salt and pepper.  Serve immediately with extra cheese

Tips & Tricks

•    When washing the leeks cut it in half. Place the root end under running water (Like your giving the leek a shower) Carefully separate each layer letting the water pass though and remove any dirt and sand
•    For the freshest cheese buy a wedge. Cut into small cubes and grate it in your food processor or blender. Then store it in a glass jar in the refrigerator.
•    You can substitute the peas and mint for sautéed mushrooms & thyme for a totally different dish.

Rack of Lamb with Mint Chimichurri Sauce

Ingredients

Rub:
4 cloves garlic
2 cups loosely packed parsley leaves
1 cup mint leaves
4 teaspoons grated lemon zest
2T mustard
4T olive oil
4 racks of lamb, about 1½  pounds each
salt & pepper

Sauce:
4 cloves garlic
2 stalks green onion, cut into pieces
1½ cups parley leaves
½ cup mint leaves
1 tsp. lemon zest
½ cup lemon juice
½ cup olive oil
salt & pepper

1.    Preheat the oven to 450º F.

2.    Rub: In the bowl of the food processor while running add the garlic, then add the parsley and mint, and pulse until finely chopped.  Add the lemon zest, mustard, and olive oil and pulse until combined.  Set aside.

3.    Place the racks of lamb on a rimed baking sheet fat side up, and bones toward the center of the pan.  Sprinkle with salt and pepper.  Rub the lamb with the herb rub mixture from Step 2

4. Place the pan in the center rack of a 450º F oven and roast the lamb for 25 minutes.

5. Remove the lamb from the oven and cover loosely with aluminum foil. Let rest for 15 minutes.  Then cut the racks into either single or double chops and serve with sauce.

Sauce:

6. In a bowl of your food processor, while running, add the garlic, green onion, parsley and mint; pulse just until rough chopped.  Add the lemon zest, juice and olive oil.  Pulse just until combined.  Season with salt and pepper.

7. Transfer to serving bowl.  Serve with the lamb.

Tips & Tricks

•    Having the food processor running before you add your ingredients gives your food a nice fine chopped appearance.
•    The rub can be made a day ahead.  The herb mixture doesn’t need to cover the whole rack. Keep it on the thick meat part of the rack.
•    Sauce can be used with beef and chicken. Will keep in refrigerator 2-3 days.