Use your leftover lamb roast in this incredibly rich, impressive risotto recipe.
2 tablespoons olive oil
1 tablespoon unsalted butter
½ cup chopped shallots
1 clove garlic, minced
2 cups Arborio rice
½ cup red wine
6 cups chicken broth, divided
2 cups diced cooked roast lamb
¾ cup grated Asiago cheese
1 (6-ounce) jar marinated artichoke hearts, undrained, chopped
1) Heat oil and butter in a large saucepan over medium. Add shallots and garlic; cook 2 minutes, stirring. Add rice and stir to coat; cook 1 minute. Add wine and cook until absorbed by rice, stirring, about 2 minutes.
2) Add chicken broth ½ cup at a time, stirring until rice absorbs each addition of liquid before adding the next. Repeat until all but ¼ cup of broth has been added; reserve the last ¼ cup broth. This process should take about 20 minutes.
3) Add remaining ¼ cup broth, lamb, cheese, and artichokes; stir well and cover. Cook 5 minutes, until lamb is heated through. Serve warm.