Lamb Risotto

• 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
• 1lb.mixed blend mushrooms, sauteed

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 mushrooms.

olive oil, butter, shallots, rice, red wine, chicken broth, cheese, leftover roast lamb, clove garlic, mushrooms

Taken from www.epicurious.com/recipes/member/views/lamb-risotto-50064866 (may not work)