5 C turkey stock or 4 C and 1 C water
3 tbsp butter
1 onion, finely chopped
¼ tsp fresh ground pepper
1 ½ C Arborio rice
¾ white wine
½ – ¾ C grated parmesan (NO POWDERED CHEESE)!!!!!!!
Makes 6 servings
Optional Leftover Additions:
-1 C diced turkey meat
-1 C green apple diced right before adding
-1/2 C cranberry sauce
-2 tsp chopped fresh thyme
-1 C cooked squash
You can mix and matcha cpl to your tastes but I wouldnt do all of them, or just add one! Risotto is such a forgiving dish for additions as long as you don’t try and put the leftover apple pie in there it will be amazing! Risotto does require attention so be prepared to dedicate a good half an hour to making it while standing by the oven! Pour yourself a glass of wine and put on some good music and have fun!
1. In a saucepan (pot), bring the stock to a simmer over medium – low heat and keep warm.
2. In a separate large saucepan (frying pan works), melt butter over medium heat; cook onion with pepper, stirring for 4-5 minutes or until softened. Stir in rice until well coated. You will see a slight colour change in the rice and yes it has to be Arborio rice!
3. Stir in ½ C (125 ml) of the warmed stock and cook stirring constantly with a wooden spoon until all liquid is just absorbed. Stir in wine (have a sip of your glass too!) and cook stirring until the wine is just absorbed. Continue to add stock ½ C at a time, stirring after each addition until completely absorbed, for about 20 minutes until rice is creamy and tender.
4. Stir in additions that you have chosen to use along with parmesan cheese and any remaining stock ; cook stirring for 2-3 minutes or until risotto is very creamy but still fluid.
5. Have your serving dishes ready, spoon into center of dish, garnish with a little more parmesan if you like, pour another glass of wine (or milk for kiddies) and enjoy!
Risotto does not hold the best so eat up and don’t be plan on saving some for lunch the next day as its just not the same! You can always break down the recipe into half to make a smaller amount. And PLEASE do not add salt as the salt from the stock and especially from the parmesan should be more than enough for this dish.
Enjoy and let me know how it turns out!
-Chrissy