Portofino Lamb And Artichoke Risotto
Serves: 3
Ally Shanahan
1 January 1970
Based on User reviews:
59
Spice
55
Sweetness
56
Sourness
38
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
2 tbsps
Olive Oil1 tbsp
Butter1 cup
Shallot (chopped)2 cups
Arborio Rice (uncooked)1 cup
Red Wine3 cup
Asiago Cheese (grated)2 cups
Lamb (diced leftover roast)1 clove
Garlic (minced)Directions:
1
Heat the oil and butter in a large saucepan over medium heat
2
Stir in the onions OR shallots and saute for 2 to 3 minutes
3
Pour in the rice and stir well to coat, about 1 minute
4
Next, pour in the wine and allow it to get absorbed by the rice, about 2 to 3 minutes
5
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
6
Repeat this until you have used all but 1/4 cup of broth, reserving this for later
7
After about 20 minutes, the rice should be tender but firm
8
Turn off the heat
9
Stir in the remaining 1/4 cup of broth, the cheese, leftover lamb, garlic and artichoke hearts
10
Stir well to combine with the rice and serve on warm dinner plates