Birthday Dinner Menu

I love to cook and when my sister arrived last week for my birthday I treated her to a wonderful home cooked dinner comprised of rack of lamb, pan roasted asparagus and creamy mushroom risotto. I wish I could have shared the dinner with all of my readers but, alas, I couldn't fit you all in my house. Here are the recipes instead...

For Lamb: Marinate rack of lamb overnight in olive oil, garlic and fresh rosemary. Grill approximately 5 minutes per side. Slice between the bone into individual chops. Tip: I purchase the pre-packaged racks of lamb at Sams.

For the asparagus: Wash and trim the asparagus. Lightly toss with olive oil, garlic and sea salt. Roast in a heavy skillet until cooked but slightly crisp approximately 10 minutes.

Mushroom Risotto - makes about 4 first course or side dish servings
The key to this delicious, creamy risotto is to add the hot broth one cup at a time and stirring while simmering until the liquid is absorbed.

2 1/2 C low-salt chicken broth
1 T butter
1 T olive oil
1 C finely chopped onions
6 oz. crimini mushrooms, finely chopped
1 large garlic clove, minced
1/2 T fresh minced thyme
1/2 T fresh minced marjoram
3/4 C arborio rice
1/4 C dry white wine
1/4 C grated Parmesan cheese
white truffle oil

Bring broth to a simmer in a heavy saucepan. Cover broth and keep warm over very low heat.

Melt butter with oil in heavy large saucepan over medium heat. Add onions; saute until tender a, about 10 minutes. Add crimini mushrooms; saute until tender, about 8 minutes. Add garlic and both herbs; saute 4 minutes. Add rice; stir 2 minutes. Ad wine; cook until liquid is absorbed, stirring often, about 3 minutes. Add 1 cup of hot broth; simmer until liquid is absorbed, stirring often, about 8 minutes. Continue to cook until rice is just tender and mixture is creamy, adding more broth by cupfuls and stirring often, about 30 minutes. Mix in 1/2 cup cheese. Season with salt and pepper. Serve and drizzle individual portions with white truffle oil.

Bon Appetite!!