Ingredients
2tbspolive oil
1tbspbutter
½cupshallots,or onions, chopped
2cupsArborio rice,uncooked
½cupred wine
6cupschicken broth,heated, divided
¾cupAsiago cheese,grated
2cupsroast lamb,leftover, diced
1garlic clove,minced
6.5ozartichoke hearts,(1 jar), marinated, undrained, chopped
Preparation
Heat the oil and butter in a large saucepan over medium heat. Stir in the onions or shallots and sauté for 2 to 3 minutes.
Pour in the rice and stir well for about 1 minute to coat. Pour in the wine, simmer for about 2 to 3 minutes, and allow it to get absorbed by the rice.
Stir in the broth ½ cup at a time, waiting until the rice absorbs each ½ cup before adding the next ½ cup. Repeat this until all is used up but ¼ 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 ¼ cup of broth, the cheese, leftover lamb, garlic, and artichoke hearts.
Stir well to combine with the rice and serve on warm dinner plates. Enjoy!
