YORK, Pa. — Olivia's is bringing back a taste of summer as the cold months sweep across central Pennsylvania.
Their Mediterranean Style Surf and Turf featuring fire-grilled lamb chops and diver scallops, served with Mushroom Risotto, is the perfect warm, hearty December meal that will have you dreaming of beaches and summer vacation.
Meal
Marinade for Lamb Chops
Ingredients
Extra virgin olive oil
Red wine vinegar
Greek oregano
Red onion, finely chopped
Fresh garlic
Black pepper
Scallions, chopped
Sea salt
Directions
Mix all of the ingredients together. Add the lamb chops, and marinate them for 12 hours.
Mushroom Risotto
Ingredients
2 pounds, fresh assorted mushrooms, sliced
1/3 cup, shallots
1/3 cup, leeks
1/3 cup, bacon, diced
1/2 teaspoon, black pepper
4 tablespoons, extra virgin olive oil
1/3 cup, Asiago cheese
1 cup, Pinot Grigio white wine
6 cups, chicken stock
4 tablespoons, garlic butter
2 cups, Arborio rice
Directions
Sauté the Arborio rice with the extra virgin olive oil until it is toasted. Add the leeks, shallots, bacon and garlic butter. Deglaze the pan with Pinot Grigio. Add 2 cups of chicken stock, and let the risotto cook low and slow on medium heat. As the risotto absorbs the stock, keep adding the remaining stock 1 cup at a time. Stir in the Asiago cheese. Be sure to take your time so your risotto turns out deliciously creamy.
Cocktail
Jolly Juice
Ingredients
Tito’s vodka
Elderberry liqueur
Cranberry juice
Fresh squeezed orange wedge
Ginger ale
Dehydrated orange wheel garnish
Sugared cranberry garnish
Directions
Fill a glass with ice. Add the Tito’s, elderberry liqueur, cranberry juice and orange wedge, then shake. Top off the drink with ginger ale. Garnish the cocktail with the dehydrated orange wheel and sugared cranberries.