2 tablespoons of olive oil.
1 tablespoon of butter.
½ cup of shallots, chopped.
2 cups of uncooked Arborio rice.
½ cup of red wine.
6 cups of chicken broth, heated and divided.
¾ cup of Asiago cheese, grated.
2 cups of diced leftover roast lamb.
1 clove garlic, minced.
6 ½ oz (1 jar) of marinated artichoke hearts, undrained and chopped.
In a large saucepan, heat the olive oil and butter over medium heat.
Stir in the shallots and sauté for 2-3 minutes.
Add the Arborio rice and stir well to coat, about 1 minute.
Pour in the red wine and allow it to be absorbed by the rice, about 2-3 minutes.
Stir in the chicken broth ½ cup of at a time, waiting until the rice absorbs each addition of before adding the next. Repeat until you have used all but ¼ cup of broth, reserving this ¼ cup.
Continue cooking for about 20 minutes until the rice should be tender but firm, then turn off the heat.
Stir in the remaining ¼ cup of broth, the Asiago cheese, leftover roast lamb, garlic and artichoke hearts.
Stir well to combine with rice.
Serve as desired.