Portofino Lamb and Artichoke Risotto

SUBMITTED BY: Barbara M. Morgan PHOTO BY: AMYK

"This recipe is bursting with flavor and a perfect way to use up the leftover leg of lamb."

PREP TIME	20 Min
COOK TIME	30 Min
READY IN	50 Min

SERVINGS & SCALING

Original recipe yield: 6 servings

USMETRIC

About scaling and conversions

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

READ REVIEWS (18)

DIRECTIONS

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.

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REVIEWS

MORE MEMBER REVIEWS

Reviewed on Apr. 1, 2003 by Poookie

I had leftovers from jmass' leg of lamb and all the other stuff in the pantry so I gave it a try. Never would have imagined lamb, risotto and artichokes in the same dish would work so well. I thought the vinegar from the 'chokes would clash, but they melted in your mouth. It's like porridge, except not at all slimy. You can mix the rice and all the liquid in either a rice cooker or pressure cooker and do this without stirring and fussing. Just warm the other ingredients a bit by stirring into the rice the last few minutes, and covering pot. I have also tried adding green peas, asparagus, or olives to the the mix. I have used this recipe as a base with different wines, as with other leftover meat or raw defrosted seafood as well and it works. Whatever you alter, do not skimp on the best olive oil, butter, wine, shallots, and cheese.

6 users found this review helpful

Reviewed on Jan. 6, 2006 by BATCAVES

This was excellent! I used leftover lamb from jmass's "Roast Leg of Lamb with Rosemary" from this site. I also took another user's advice and used white wine instead of red, for a more visually appealing meal. I added the garlic in with the onions in the beginning instead of waiting until the end. I will be making this again next time there is leftover lamb.

4 users found this review helpful