417's Cooking Class with Chateau Grille

At this month’s 417 Magazine Cooking Class, Chef Doug Knopp of Chateau Grille creates a mouthwatering four-course meal. See him put his skills to work at the event, or TRY the recipes on these pages.

DISCLAIMER: The information in this article was fact checked and accurate at press time, but 417 Magazine cannot guarantee its accuracy indefinitely.

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Goat Cheese-Stuffed Lamb Chops
with Parmesan risotto

Serves 8
Paired with Decoy pinot noir

For the lamb chops:
8 New Zealand lamb chops
1 cup goat cheese
1 tablespoon basil, chopped
1 cup all-purpose flour
1 cup buttermilk
2 cups panko bread crumbs
¼ cup port wine syrup*

To prepare lamb chops:
Cut a small pocket in each lamb chop with a sharp paring knife. Whip goat cheese and basil together, pipe into pocket in lamb chop. Dredge chop in flour, buttermilk, then bread crumbs. Pan-sear both sides of chop until golden brown, then finish in 350°F oven for 12 to 15 minutes.

For the risotto:
2 cups risotto rice
2 medium shallots, chopped
¼ cup olive oil
4 cups chicken stock
½ cup Parmesan cheese,
shredded
2 tablespoons sweet butter
salt and pepper to taste

To prepare risotto:
Sautee rice and shallots in olive oil. Add ¼ of the chicken stock, and simmer until stock is absorbed by rice. Continue adding chicken stock ¼ at a time until rice is cooked. Fold in Parmesan cheese and butter, and season to taste with salt and pepper. (Note: The rice takes the longest to cook, so time your lamb chops to finish the same time as the rice.) Spoon the risotto onto the center of a plate, lay lamb chop into risotto, then drizzle with port wine syrup.

To plate:
Spoon risotto onto the center of a plate, lay lamb chop into risotto, then drizzle with port wine syrup.

*To make port wine syrup, reduce one large bottle of port wine to syrup consistency, let cool. You can reduce your port wine a day ahead.

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