Recipe Portofino Lamb and Artichoke Risotto

Heat the olive oil and butter in a large pan over medium heat.

Add the chopped shallots and minced garlic, sauté until softened.

Stir in the Arborio rice and cook for a few minutes until the rice is translucent.

Pour in the red wine and let it simmer until mostly absorbed.

Gradually add the heated chicken broth, one ladle at a time, stirring frequently until the liquid is absorbed before adding more.

Once the rice is creamy and al dente, stir in the diced roast lamb, chopped artichoke hearts, and grated Asiago cheese.

Mix well until everything is heated through and the cheese is melted.

Spice Level:

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