Spring Risotto

Chef Waldy Malouf
"Beacon"
NY, NY

Menu: Grilled Sea Scallops
Spring Vegetable and Lamb Risotto
Strawberries and Mint Parfait

Grilled Sea Scallops with Rhubarb and Jalapeno Compote
Serves 4 As An Appetizer

Ingredients:
8 Large Sea Scallops
2 Tablespoons Extra Virgin Olive Oil
Coarse Salt and Freshly Ground Pepper
1/2 Lemon

Method: Sprinkle the olive oil over the scallops and season with salt and pepper. Prepare the rhubarb compote and spread it on a platter. Recipe follows for the rhubarb compote.

Two to three inches above hot coals or under a boiler, broil the scallops for five minutes on each side, until they are browned. (You can use a grill pan and also cook them until they are browned.) The scallops are cooked as soon as they are opaque throughout. Put the scallops on top of the compote and squeeze a little lemon juice over all.

Rhubarb and Jalapeno Compote

Ingredients:
1 Stack Rhubarb (washed well and cut into a 1/2-inch dice)
1 Clove Garlic (chopped fine)
2 Tablespoons Extra Virgin Olive Oil
1 Small Jalapeno (roasted, peeled, and diced)
Coarse Salt and Freshly Ground Pepper

Method: Heat the oil in a saute pan over medium heat. Add the rhubarb and cook until wilted, about 3-4 minutes, add the garlic, and pepper, and cook for another minute or two. Season to taste with salt and pepper.

Spring Vegetable and Lamb Risotto
Serves 4

For the lamb:
1 Lamb Shank
Vegetable Scraps (anything left over from the risotto ingredients)
6 Cups of Water

Method:
Note: You will want to prepare the lamb ahead of the risotto.
In a sauce pan, brown the shank in a little bit of olive oil. Add some of the vegetable scraps (whatever is left over from the called-for amounts) and six cups of water. Bring to a boil and simmer for 1 and 1/2 hours. Turn off the heat afterwards and let it cool. When it is cooled, remove the lamb shank and remove all the meat. Trim the meat of all fat and grizzle. Roughly chop the lamb and set aside. Strain the stock and reserve the five cups.

The Risotto: 5 Cups Stock From Braised Lamb and the Reserved Lamb
1/4 Cup Each (Chopped into 1/2-inch dice):
Asparagus
Shiitake Mushrooms
Snap Peas
Carrots (diced)
1 Tablespoon Fresh Thyme
3 Tablespoons unsalted butter or olive oil
1/2 Cup Onion, Chopped
1 Large Clove Garlic, Finely Chopped

2 Cups Arborio Rice, imported Italian Rice
1/2 Cup Dry White Wine
1/2 Cup Freshly Grated Parmesan
Coarse Salt
Freshly Ground Black Pepper
Five Cups of the Reserved Braised Lamb Shank Stock(see recipe above)
Roughly Chopped Lamb Meat (see recipe above)

Method: Place the stock in a saucepan and bring to a simmer. Reduce the heat to low. In a sauce pot over medium heat, melt the butter (or use olive oil). Add the onion, mushrooms, and garlic. Saute until softened but not colored for about five minutes. Add the rice and saute over medium- high heat for 1 to 2 minutes, stirring to coat the grains well. Stir in the wine, reduce the heat to medium, and allow it evaporate, about three minutes. Add the remaining vegetables and lamb.

Now add one cup of the stock stirring well. When it is nearly all absorbed into the rice, add another cup of the stock, stirring all the while. Continue in this fashion until all of the stock is absorbed. The total cooking time of the rice is from 20 to 25 minutes. Stir in the cheese. Taste for salt and pepper. Serve the finished risotto piping hot.

Strawberries and Mint Parfait
Serves 4

Ingredients:
1 Pint Heavy Cream
2 Tablespoons Chopped Fresh Mint
1 Pint Strawberries, trimmed and sliced thin
1/4 Cup Sugar

Method: Combine all the ingredients except heavy cream and mix well. Allow to macerate for at least an hour or more. Beat heavy cream until stiff. Fold in berry mixture. Place fruit in martini glass and garnish with mint.