Portofino Lamb and Artichoke Risotto

Name: Portofino Lamb and Artichoke Risotto
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 4 Servings
Ingredients: tbsp olive oil: 2; tbsp butter: 1; cup shallots – chopped : 1/2; cups Arborio rice – uncooked : 2; cup red wine: 1/2; cups chicken broth – heated and divided: 6; cup Asiago cheese – grated: 3/4; cups leftover roast lamb – diced: 2; clove garlic – minced: 1; oz marinated artichoke hearts – undrained and chopped : 6.5

Features:

Cuisine:

Australian

35 mins
Serves 4
Easy

Ingredients

2 tbsp olive oil
1 tbsp butter
1/2 cup shallots – chopped
2 cups Arborio rice – uncooked
1/2 cup red wine
6 cups chicken broth – heated and divided
3/4 cup Asiago cheese – grated
2 cups leftover roast lamb – diced
1 clove garlic – minced
6.5 oz marinated artichoke hearts – undrained and chopped

Howto make Portofino Lamb and Artichoke Risotto

Heat the oil and butter in a large saucepan over medium heat.
Stir in the onions/shallots and sauté them for 2-3 mins.
Pour in the rice and stir well to coat; about 1 min.
Pour in the wine and allow it to be absorbed by the rice.
Stir in the broth a 1/2 cup at a time.
- Note: Wait 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.
- Note: Preserve the remaining broth for later.
Turn off the heat.
- Note: The rice should be tender but firm after approximately 20 mins.
Stir in the remaining 1/4 cup of broth, leftover lamb, cheese, garlic, and artichoke hearts.
Stir well to combine with the rice and serve on warm dinner plates.

Trivia

The top artichoke producers are Spain, France, and Italy.