Thursday, May 12, 2005

Turkey and Leek Risotto

Turkey and Leek Risotto (Adapted from CL)

5 1/2 cups turkey stock
2 tablespoon butter, divided
1 tablespoon olive oil, divided
3 cups thinly sliced leek
3/4 teaspoon salt, divided
1/4 cup finely chopped shallots
1 1/2 cups dry Arborio rice
1/2 cup dry white wine
1 1/4 teaspoons dried thyme
1 teaspoon dried sage
2 cups chopped cooked turkey
1/3 cup grated fresh pecorino Romano cheese
1/4 teaspoon fresh ground black pepper

In a medium saucepan, add stock and bring to a simmer - reduce heat to low and keep warm.

In a large saucepan, melt 1 tablespoons and 2 teaspoons oil over medium. Add leeks - cook until tender, about 7 minutes. Season with 1/4 teaspoon salt. Place leek mixture into a small bowl.

Melt remaining tablespoon of butter and 1 teaspoon oil in pan - add shallots and cook until tender, about 2 minutes. Stir in rice and cook 2 minutes, stirring constantly. Stir in wine, thyme and sage - cook until the liquid has nearly been absorbed, stirring constantly. Stir in 1/2 cup stock and 1/4 teaspoon salt - cook until liquid is nearly absorbed, stirring constantly. Add remaining stock, 1/2 cup at a time, stirring constantly until each portion of the stock is absorbed before adding the next - when you get to the last cup or so of stock, check for doneness (tender, yet the rice should still have a bite to it) and continue with the rest if needed.

Stir in turkey and leek mixture - cook until thoroughly heated, about 1 minute. Remove from heat and season with remaining 1/4 teaspoon salt, pecorino Romano cheese, thyme, sage, and pepper.

Makes about 4 to 6 servings.

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