portofino lamb and artichoke risotto

2 tablespoons olive oil
1 tablespoon butter
1/2 cup chopped shallots or onions
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

Heat the oil and butter in a large saucepan over medium heat. Stir in the onions or shallots and s auté for 2 to 3 minutes. Pour in the rice and stir well to coat, about 1 minute. Next, pour in the wine and allow it to be 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 before adding the next 1/2 cup. Repeat this until you have used all but 1/4 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 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. Serves 6.

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