Stir up a magnificent risotto using leftover lamb, onions and artichoke hearts. Use only genuine Italian Arborio rice, available in the specialty section of most grocery stores. The finished dish should be slightly soupy so that it can pour from the pot.
INGREDIENTS (for 6 servings):
- 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
PREPARATION:
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.
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.
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.