Portofino Lamb and Artichoke Risotto
From pamela 17 years agoIngredients
- 2 cups leftover roast lamb, diced shopping list
- 1 (6.5 oz) jar marinated artichoke hearts, with liquid and chopped shopping list
- 2 cups arborio rice (uncooked) shopping list
- 3/4 cup asiago cheese, grated shopping list
- 1/2 cup shallots, chopped shopping list
- 6 cups chicken broth; heated and separated shopping list
- 1/2 cup red wine shopping list
- 1 garlic clove, finely diced shopping list
- 2 tbsp olive oil shopping list
- 1 tbsp butter shopping list
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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