Portofino Lamb and Artichoke Risotto |
|
 |
Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
|
This recipe is bursting with flavor and a perfect way to use up the leftover leg of lamb. 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.
|
|