Instructions: Heat the oil and butter in a large saucepan over medium heat. Stir in the onions OR shallots and saute for 2 to 3 minutes. Pour in the rice and stir well to coat, about 1 minute. Next, pour in wine and allow it to be absorbed by the rice - 2 to 3 minutes. Stir in broth 1/2 cup at a time, waiting until 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 heat. Stir in remaining 1/4 cup broth, the cheese, leftover lamb, garlic and artichoke hearts. Stir well to combine with rice and serve on warm dinner plates.

Makes 6 servings

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