Recipe

Portofino Lamb And Artichoke Risotto Recipe

	Pamela / All my dishes 3 years, 4 months ago A unique mixture of tastes in this risotto. The recipe uses leftovers from a leg of lamb and a jar of artichoke hears to create this mouth-watering dish. Servings:6	Pamela
	risotto lamo artichoke

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Ingredients

2 cups leftover roast lamb, diced

1 (6.5 oz) jar marinated artichoke hearts, with liquid and chopped

2 cups Arborio rice (uncooked)

3/4 cup Asiago cheese, grated

1/2 cup shallots, chopped

6 cups chicken broth; heated and separated

1/2 cup red wine

1 garlic clove, finely diced

2 tbsp olive oil

1 tbsp butter

Directions

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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