" This recipe is bursting with flavor and a perfect way to use up the leftover Easter leg of lamb. "
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. 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 artichoke hearts. Stir well to combine with the rice and serve on warm dinner plates.
Makes 6 servings
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