Ingredients

The following ingredients have 2 Servings
  • 2/3 cup (4.2oz, 125gr) Arborio rice (or other rice specifically for risotto – Carnaroli or Vialone Nano)
  • 1/2 cup (4oz, 120ml) dry, white wine
  • 2 1/4 cups (18oz, 540ml) chicken broth, may not all be used
  • 1/2 onion, chopped, other half for the condimenti
  • 1 tbs butter
  • 1/2 cup Parmesan cheese – freshly grated  (about 2oz, 60gr)
  • Condimenti:
  • 10oz (300gr) lamb, cut into bite-size pieces  
  • 4 – 6 artichoke bottoms, depending on size, cut into bite-size pieces
  • 1/2 onion, chopped
  • 1 tbs olive oil
  • 1 tsp oregano
  • 1 tsp parsley

Instruction

  • Heat chicken broth and keep hot over low heat.
  • In medium saucepan heat butter over medium heat.
  • Add onion and sauté until transparent.
  • Add rice and sauté stirring, for 2 – 3 minutes until rice has white center.
  • Add white wine and stir.
  • Start condimenti.
  • When wine is almost absorbed add a 1/3 cup of broth, stir.
  • When broth is almost absorbed add another 1/3 cup and continue adding 1/3 cup at a time and stirring.
  • Before the last 1/3 cup taste a few kernels of rice. They should be just ‘al dente’ – slightly resistant to the tooth but fully cooked. 
  • If more stock is needed add it 1/6 cup at a time and waiting until almost completely absorbed.
  • At this point risotto will be thick but not stiff – there will still be visible liquid and it will not hold its shape on a plate.
  • Stir in the Parmesan and condimenti, spoon into a bowl or risotto platter and serve immediately.
  • It will continue to absorb liquid and the leftovers (if any) will be very stiff.
  • Condimenti:
  • Heat olive oil in a skillet over medium.
  • Add onion and sauté until tender.
  • If using raw lamb, add and sauté 2 – 3 minutes longer.
  • Add artichoke bottoms, herbs, and 2 – 3 tbs of chicken broth.
  • Cover and cook over low heat until artichoke bottoms are done.
  • If using leftover cooked lamb, add with artichokes.