Greystone, the steakhouse serves Colorado lamb chops in this dish. The fresh lamb is seared, roasted and served with their delicious signature Cabernet reduction on top of creamy risotto flavored with Swiss chard.
In a small pan heat the olive oil over medium heat, add the Arborio and stir for tow minutes to cover with the oil. Add half a cup of vegetable broth, lower the heat to a gentle simmer and stir gently until all the broth has soaked into the grain. Repeat this step four times (until you use two cups of broth). Stir gently and continously until all the risotto is cooked.
While you cook the risotto, saute the onions in a half an ounce of butter until golden brown.
Add the onions to the cooked risotto. Stir for one minute then add the remaining quarter ounce of broth stirring until the risotto is creamy. Add salt and pepper to taste, add two ounces of butter and top with two ounces of parmesan cheese.
Saute the chard in half an ounce of butter until tender, season with salt and pepper and reserve.
Preheat the oven to 400 degrees Farenheit.
Heat the olive oil over medium to hight heat in an oven proof skillet. Wash the chops and dry them completely with paper towels. Brown them in the hot oil for three minutes in each side. Discard the excess oil and transfer the pan to the oven. Roast for 5 minutes for rare, seven minutes for medium and twelve minutes for well done. Let the chops rest at least three minutes outside the oven before serving.
On a sauce pan simmer the wine until it is reduced to two ounces.
On a separate pan melt the butter, add the herbs and salt and pepper to taste. Add the reduced wine and mix well.
© Restaurant Agent Inc.