Mike's Risotto with Lamb Lollipops

Mike's Risotto with Lamb Lollipops

Contributed by : Amherstburg Food and Fellowship Mission

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Italian Recipes : Dinner Recipes

For Chief Mike Mio, this dish brings together his Italian roots and love for flavourful, memorable meals. Inspired by a rack of lamb dish he first enjoyed at Il Gabbiano on Windsor’s Erie Street, it’s become a go-to for special family dinners—especially when his parents came to visit.

The Mediterranean-spiced lamb “lollipops” pair perfectly with a creamy risotto, a staple from his childhood that can be customized with spinach, caramelized onions, or even local Romano’s sausages (a favorite he's sad to see go).

It’s a dish that’s elegant but approachable—blending family tradition, local inspiration, and restaurant flair into one unforgettable plate.

Total Time

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Prepare Time

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Cook Time

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Recipe Servings

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Ingredients for
Mike's Risotto With Lamb Lollipops

RISOTTO

1 1/2 - 2 cups Arborio rice (Unico available at Sobey’s, no substitutes)
6 - 8 cups chicken or vegetable broth (kept warm)
1 medium onion, finely chopped
2 - 3 tbsp olive oil or 2 tbsp butter
1/2 cup dry white wine (optional)
A generous pinch (about 1/2 tsp) of saffron threads
1/2 cup grated Parmigiano-Reggiano cheese (That Cheese Place)
Salt and pepper to taste

LAMB LOLLIPOPS

2 packages of Rack of Lamb (Frenched) (16-20 chops total) (Wigles, Mercato or Sobeys)
1/4 - 1/2 cup olive oil
2 - 3 garlic cloves, minced
1/2 cup red wine (optional but recommended)
2 - 3 tbsp dried rosemary
2 - 3 tbsp honey
Zest of 1/2 lemon
2 - 3 tsp Italian seasoning
Salt and pepper to taste

TIP - Wines like Chianti Classico, Sangiovese, Barolo, and Brunello di Montalcino are excellent choices to pair with the meal. If the risotto has herbs or vegetables, a white wine like Verdicchio or Sauvignon Blanc might be suitable

How to Make
Mike's Risotto With Lamb Lollipops

RISOTTO

Infuse saffron - Soak the saffron threads in 4 tbsp of warm broth. Let sit for 10 minutes.
Sauté onion - Heat oil or butter in a large pan over medium heat. Add chopped onion and cook until translucent (5–7 minutes).
Toast rice - Add Arborio rice. Stir to coat and toast lightly for 2 minutes.
Deglaze (optional) - Add white wine. Stir until it’s mostly evaporated.
Cook with broth - Add broth one ladle at a time, stirring often. Let it absorb before adding more. This takes about 20 minutes. Stir often, when rice dries out, add more stock.
Add saffron - Midway through (after ~10 minutes), stir in the saffron-infused broth.
Finish and serve - When the rice is creamy and al dente, stir in Parmigiano-Reggiano cheese. Adjust salt and pepper. Serve hot.

LAMB LOLLIPOPS

Marinate - Mix olive oil, garlic, red wine (optional), rosemary, lemon zest, Italian seasoning, salt, and pepper. Rub generously over the lamb racks. Cover and refrigerate for at least 2 hours or overnight for best flavor.
Oven Roasting (Pre-cook) - Pre-heat the oven to 375°F (190°C). Place lollipops ona baking sheet. Roast until internal temp reaches 115-120°F (46 - 49°C) for medium rare (they'll finish on the BBQ). Flip lollipops halfway through. This usually takes 15 - 20 minutes, depending on thickness.
Rest - Let the lamb rest for 10 minutes, tented with foil.
BBQ Finish - Preheat BBQ to high heat. Sear on Grill - BBQ, flipping sides as the fat on the lollipops start to sear. Sear until nicely browned and slightly charred, about 2–3 minutes per side. Internal temp should now be around 130°F (54°C) for medium-rare.

Notes

This dish is easily prepared as a vegetarian dish by using vegetable stock and olive oil instead of chicken stock and butter. You can also add many accompanying flavours to the base (caramelized onions, asparagus, cooked spinach, mushrooms, seafood medley, etc.) to change the taste of the risotto.

Timing for preparation are important, and you almost need someone to stir the rice and another person to BBQ. You can finish the lamb in an oven if a BBQ is not available, just ensure the internal temp is 130°F (54°C).