Portofino Lamb and Artichoke 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
• 1 (6.5 ounce) jar marinated artichoke hearts, undrained and chopped

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.

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

Taken from allrecipes.com/recipe/portofino-lamb-and-artichoke-risotto/ (may not work)