For the chops:
Preheat the oven to 200 degrees celcius.
Rub the chops with some olive oil, salt and pepper.
Top each chop with a bit of rosemary and a slice of lemon and place onto a roasting rack.
Roast for +- 15 minutes until golden and crispy.For the risotto:
Heat the butter in a saucepan and saute the onion and garlic until soft and fragrant.
Add the hydrated mushrooms(reserve the liquid for later) as well as the chopped ones together with some rosemary. Saute until soft.
Add the rice and make sure each grain has been moistened by the mushroom mixture.
Add the wine and allow to reduce by 1/2 without stirring the rice too much.
Now add the reserved liquid together with a ladle of hot stock and simmer until the liquid has reduced. Repeat this process until all the stock has been absorbed and the rice has cooked through. This will take +- 20 minutes.TIP:
Don't add too much stock at a time, also, do not stir too much, just shake the pan from time to time simmering gently uncovered.
Once the rice is cooked, add the parmesan(leaving some for garnishing) and heat through. Season to taste.
Serve the chops on a bed of mushroom risotto and sprinkle with parmesan. Drizzle with some lemon or parmesan infused extra virgin olive oil.
Reprinted with permission of Bits of Carey.
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