Saffron Risotto with Simple Rack of Lamb

Preheat an oven to 425 degrees F. Bring out rack of lamb and let sit at room temperature.

Bring chicken broth to a boil in a medium pot then reduce to low heat and keep at a simmer.

In a heavy bottom medium saucepan, heat 2 tablespoons olive oil over medium heat. Finely chop onion and add to the oil. Saute for about 5 minutes until softened.

Add rice and cook for about 2 minutes until rice absorbs oil and toasts slightly. Stir frequently. Add wine to rice and cook until liquid has all absorbed.

Reduce heat on rice to medium low and begin adding chicken broth 1/2 cup at a time, stirring frequently and never letting the rice go dry.

In a small bowl, stir together 1/2 cup of the hot broth and the saffron. Let sit for about 15 minutes to bloom.

Meanwhile, heat remaining olive oil over medium high heat in a large saute pan. Season lamb on both sides with salt and pepper. Sear lamb on all sides to brown about 2-3 minutes per side.

Place the rack, bone side down in the oven and cook for about 10 minutes until the thermometer reads 145 degrees F for medium rare. Let the lamb rest for 10 minutes before slicing into individual chops.

Meanwhile, risotto should have been cooking with additions of liquid and stirring frequently. When rice is al dente and ready for just a couple additional minutes cooking, stir in the reserved saffron broth. Cook for 2-3 minutes then remove from heat.

Stir in Parmesan cheese and adjust seasoning to taste with salt and pepper. Serve a plate of risotto topped with half a rack of lamb each.