Lamb Loin & Parmesan Risotto

LAMB LOIN:--
2 lamb loins
1 tbsp of rice bran oil
10 g of butter
2 garlic cloves, peeled & chopped
1 sprig of rosemary, leaves stripped & chopped
PARMESAN RISOTTO:--
20 g butter
20 g shallots, diced
100 g risotto rice
375 ml water
100 g Parmesan, grated
1 tbsp truffle oil
SIDS SALT & PEPPER
SPINACH:--
400 g spinach
10 g butter
ROAST SHALLOTS:--
4 banana shallots, peeled
olive oil
salt
WILD MUSHROOMS:--
50 g wild mushrooms
20 g butter
TO PLATE:--
1 handful micro parsley
10 black olives

Remove the meat from the fridge and leave to sit at room temperature for 1 hour. Melt the butter over a medium heat and sweat the shallots without browning, for 2 minutes. Add the rice to the shallots and cook for a further 2 minutes.
Pour over half the water and bring to a simmer. Season with SIDS SALT & PEPPER. Lower the heat and cook slowly for 14 minutes, adding the water gradually and seasoning as required.
Remove from the heat, add the parmesan cheese and truffle oil. Stir gently with a plastic spatula. Pour onto a tray and cover until required.
Heat the oven to 180˚C. Coat the shallots in a little rice bran oil, salt and roast in the oven for 45 minutes until tender. Remove from the oven and leave to cool before slicing in half length ways.
Heat the oven to 180°C so that it is ready for the lamb. In an ovenproof frying pan, cook the lamb loins on a high heat in 1 tablespoon of rice bran oil, colouring them evenly all over.
Add a knob of butter and continue to cook until nicely caramelised, which should take approximately 3-4 minutes. Season. Cook in the oven for 5 minutes. Add the garlic and rosemary and coat the lamb. Rest on a plate with all the roasting juices. Place the roasted shallots in the oven to gently warm through for a few minutes.
Sweat the spinach in the butter. Drain well, pressing it between two cloths to soak up the excess water.
Warm the risotto in a pan, adding a little water if needed, then cook until hot and has the consistency of rice pudding.
In a small pan, melt the butter on a medium to high heat. Once it begins to foam, add the wild mushrooms and sauté until golden then remove from the heat. Slice the cheeks of flesh off the olives and add to the pan to warm through.
Spoon the risotto onto the plate and place a line of spinach on top. Slice the lamb and season each slice, then place on top of the spinach. Place the shallots, mushrooms and olives around, spoon over some pan juices. Finish with the micro-parsley.