THE ADVOCATE 407
VOL. 80 PART 3 MAY 2022
stir until it is absorbed. Keep doing this for about 20 to 30 minutes until the
rice is just reaching tenderness and the risotto is creamy. If you like, throw
in a couple chunks of butter. It won’t hurt. Mix in the Parmigiano until it is
fully absorbed and then serve.
There is an expression in food and wine pairing that “what grows
together, goes together”. When we think of porcini mushrooms, we think of
the Italian region of Piemonte where the great wines of Barolo and Barbaresco
are crafted. There is probably no better pairing with mushroom
risotto than the dried cherry and earthy flavours of these wines made from
the noble Nebbiolo grape. One of our favourites is the Produttori del Barbaresco
2017 (BC Liquor Stores – $50). The 2017 is another excellent vintage
yielding a wine that is rich in aromatics and abundant red fruit,
balanced by that typical Piemontese earthiness. It goes perfectly with the
mushrooms and thyme in this regional risotto specialty.
As an alternative to Barbaresco, and at a lower price point, you may wish
to pair this dish with a Pinot Noir. Meyer Family Vineyards is one of the better
producers of Pinot Noir in British Columbia and its entry-level red,
Meyer Pinot Noir Okanagan Valley 2020 (available from the winery or private
wine stores – $25), with its bright cherry fruit and soft tannins, is a worthy
accompaniment to the creaminess of the risotto.
How to catch a husband lamb1
3 pounds bone-in leg of lamb
8 cloves of garlic, peeled
1 ½ teaspoons of salt
1 teaspoon pepper
½ cup Dijon mustard
1 tablespoon finely chopped flat-leaf parsley
1 tablespoon finely chopped rosemary
½ cup all-purpose flour
Preheat the oven to 350°F.
Place the lamb on a cutting board and use a small sharp knife to make eight
slits across the surface area, evenly spaced. Insert a clove of garlic into each
slit and press it down until level with the lamb. Generously season the outside
of the lamb with the salt and pepper.
In a small bowl, combine the mustard with the parsley and rosemary. Use
a pastry brush or your hands to evenly coat the entire lamb. Place the flour
in a shallow baking dish or on a cookie sheet, then gently press the lamb
into it on all sides to cover the mustard coating.