Lamb Chops with Wine Sauce and Spinach Risotto

Separate the lamb chops one by one. Pound them lightly and season with salt and black pepper. Heat a little olive oil in a pan and fry the chops until golden for 3–4 min on each side. (Optionally you can finish them for a few more minutes in an oven preheated to 180°C.) After removing them, melt 50 g butter in the same pan, add the rosemary, pour in the wine and once it boils down a little, add the cream. Return the chops to the sauce, season with salt and black pepper and leave them for another 2–3 min. Prepare the risotto by boiling the rice beforehand in broth at a ratio of 1:2, i.e. until half-cooked. In a casserole heat 2–3 tbsp olive oil and add the chopped spring onion and the mushrooms cut into half-moons. Add 100 ml broth, add the mascarpone and once it boils a little, add the rice. Gradually add a little broth at a time and stir continuously. Once the rice has swelled enough, add the cleaned spinach leaves and stir for another 3–4 min. Before removing from the heat, add the remaining butter and season with salt and black pepper. Serve the chops on the risotto, drizzle with the wine sauce and garnish with a sprig of rosemary and the diced tomato.