2 tablespoons of olive oil
1 tablespoon of butter
1/2 cup of shallots, chopped
2 cups of uncooked Arborio rice
1/2 cup of red wine
6 cups of chicken broth, heated and divided
3/4 cups of Asiago cheese, grated
2 cups of diced leftover roast lamb
1 clove garlic, minced
6-1/2 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 saute 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 1/2 cup at a time, waiting until the rice absorbs each addition before adding the next. Repeat until you have used all but 1/4 cup of broth, reserving this 1/4 cup. Continue cooking for about 20 minutes until the rice is tender but firm, then turn off the heat. Stir in the remaining 1/4 cup of broth, the Asiago cheese, roast lamb, garlic and artichoke hearts. Stir will to combine.