Full Recipe

Lamb Kidneys with Mushroom and Risotto

I know some of you are going to say ‘yuck’ at the thought of eating kidneys but I these are delicate and delicious.

Ingredients and Method (quantities for 2)

Allow 3 kidneys per person.

Firstly prepare the kidneys by cutting them in half lengthwise. From each half cut out the grisly bit that’s in the centre. Then cut each half into 2-3 slices. Set the kidneys aside for a few minutes.

Heat a little oil in a pan and add a finely chopped onion. Soften the onion a little and then add 2-3 cloves of crushed garlic, 3-4 finely chopped fresh sage leaves and Portobello mushrooms. I use 5-6 reasonably large mushrooms which I slice thickly and then chop the slices into chunks. Cook the onion and mushroom mix for a few minutes until nearly done.

Dust the kidneys with a little flour and add them to the pan. Mix them through.

Add 2tbsps of brandy and bubble till evaporated (this is optional). Add a little stock (chicken or lamb) for some more moisture and season with salt and pepper. The kidneys will cook very quickly – they’ll be ready in 3-4mins max. Sprinkle with a handful of chopped parsley.

Serve with a plain risotto made using good quality arborio rice.