Turkey Risotto

Leftover Turkey w/ some substance and style

Looking to use up some turkey, but need more oomph than a turkey soup? This worked out well this year, and will certainly make a comeback. Risotto needs attention, so this is not a “set and forget” recipe.

• 1-2 cups turkey (dark = better, white is fine)

• 1 onion, chopped

• 2-3 carrots, diced

• 2 celery stalks, chopped

• 1 tbl olive oil

• 2 tbl unsalted butter

• 1 cup Arborio rice

• 1/2 cup dry white wine

• 4 cups turkey stock (homemade = great, purchased or chicken stock is fine). This must be heating in a separate pan on your stove top.

• 3/4 - 1 cup of grated Parmesean

• Fresh pepper

• Salt

1. Heat the oil in a high sided pan (think soup or dutch oven)

2. Melt the butter in the oil until all of the water boils out of the oils.

3. Sauté the onions, carrots, and celery until soft. Add a 1/4 tsp of salt while sautéing. Be aware that the cheese will add salt as well.

4. Sauté in the rice until it starts to become translucent, abosorbing some of the oil. Add a few grinds of fresh pepper.

5. Add the wine, and stirring frequently, heat until the wine has been absorbed by the rice. You should be able to pull a spoon across the bottom of the pan and leave a stripe that only slowly fills with any remaining liquid.

6. Add 1 ladle (1/4 - 1/2 cup) of hot stock to the rice while stirring. Continue to stir until all of the liquid has been absorbed. Repeat this step until all of the stock has been added and absorbed.

7. Remove from the heat. Stir in the Parmesean cheese.

8. Salt and pepper as needed. Serve hot. A side of any other leftovers from Thanksgiving would be appropriate.