Portofino Lamb and Artichoke Risotto

There has been a heavy discussion in our class about artichokes lately. I thought that since we discuss risotto a lot as well that this would be an interesting meal to create. I’ve never had lamb, but I’d be more than willing to try some.

Prep Time:
20 Min
Cook Time:
30 Min
Ready In:
50 Min

Ingredients

  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 1/2 cup chopped shallots
  • 2 cups uncooked Arborio rice
  • 1/2 cup red wine
  • 6 cups chicken broth – heated and divided
  • 3/4 cup grated Asiago cheese
  • 2 cups diced leftover roast lamb
  • 1 clove garlic, minced
  • 1 (6.5 ounce) jar marinated artichoke hearts, undrained and chopped

Directions

  1. Heat the oil and butter in a large saucepan over medium heat. Stir in the onions OR shallots and saute for 2 to 3 minutes. Pour in the rice and stir well to coat, about 1 minute.
  2. Next, pour in the wine and allow it to get absorbed by the rice, about 2 to 3 minutes. Then, stir in the broth 1/2 cup at a time, waiting until the rice absorbs each 1/2 cup before adding the next 1/2 cup. Repeat this until you have used all but 1/4 cup of broth, reserving this for later.
  3. After about 20 minutes, the rice should be tender but firm. Turn off the heat. Stir in the remaining 1/4 cup of broth, the cheese, leftover lamb, garlic and artichoke hearts. Stir well to combine with the rice and serve on warm dinner plates.


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