Lamb and Artichoke Risotto

Mom made a roasted leg of lamb last Sunday for my daughter’s first day home on spring break, since she won’t be home for Easter dinner. This dish is a great way to use up leftover roasted lamb. Regular rice can be substituted for Arborio, but it will change the texture and you should cut back on the water to two cups. This is not colorful, a bland beige, but the flavor and texture is fantastic!

Check out the original recipe for fancier ingredients and more traditional directions for risotto. Serves 4-6

1 tablespoon olive oil
1 tablespoon margarine
1/2 cup diced onion
1 cup uncooked Arborio rice

2 tablespoons chopped garlic

2 cups diced leftover roast lamb

2 tablespoons chicken base

1 (14 ounce) can artichoke hearts in water, drained and diced

1 cup red wine
3 cups water

1 cup grated Pecorino Romano cheese

Heat the oil and butter in a 4 qt. kettle with tight fitting lid over medium heat. Stir in the onions and sauté for 2 to 3 minutes. Pour in the rice and stir well to coat, about 1 minute. Stir in the garlic and lamb and sauté for another 2 to 3 minutes. Stir in the chicken base and artichoke hearts.

Stir in the wine and allow it to get absorbed by the rice, about 2 to 3 minutes. Then, stir in the water and bring to a boil. Turn heat to very low and cover tightly. Set timer to 20 minutes. When timer rings, turn off heat and let rest, still tightly covered for 5 more minutes.

Stir in the cheese and serve.

Adapted from:

Portofino Lamb and Artichoke Risotto

Glasshousejohn, letscook@yahoogroups.com, 21 Apr 2006