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Portofino Lamb and Artichoke Risotto Recipe

Ingredients

How to make it

  • In a large saucepan, heat the oil and butter over medium heat. Mix in the shallots and saute for 2-3 minutes. Add the rice and stir until well coated, around 1 minute.
  • Then, pour in the wine. Let it get absorbed by the rice, which should take about 2-3 minutes. Now, stir in the broth 1/2 cup at a time. Be sure to wait until rice absorbs each 1/2 cup before you add the next. Continue this step until you have used all but 1/4 cup of broth, saving this for later.
  • After around 20 minutes, the rice should be tender but not soggy. Turn off the heat and stir in the saved 1/4 cup of broth, the lamb, cheese, garlic and artichoke hearts. Mix well with the rice then serve on warm dinner plates.

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The Cook

pamela San Diego, CA

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