Description
163 Recipes – The Lamb Cookbook
163 Recipes – The Lamb Cookbook – The Lamb Cookbook offers a plethora of lamb recipes to satiate your taste buds, including the Portofino Lamb and Artichoke Risotto, Skillet Lamb Chops, and Rosemary Seasoned Lamb.
Let’s begin with the Portofino Lamb and Artichoke Risotto recipe, which is an excellent way to use up leftover roast lamb. Heat two tablespoons of olive oil and one tablespoon of butter in a large saucepan over medium heat. Add half a cup of chopped shallots or onions and sauté for two to three minutes. Pour in two cups of uncooked Arborio rice and stir well to coat, about a minute. Next, pour in half a cup of red wine and allow it to get absorbed by the rice, about two to three 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. After about 20 minutes, the rice should be tender but firm. Turn off the heat. Stir in the remaining 1/4 cup of broth, 3/4 cup of grated Asiago cheese, diced leftover lamb, minced garlic, and a jar of undrained and chopped marinated artichoke hearts. Stir well to combine with the rice and serve on warm dinner plates.
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