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Turkey Stock Risotto

1 Dec

My favorite aspect of Thanksgiving leftovers is certainly the turkey stock.  It can be used in any number of delicious dishes and imparts a delicious, homey flavor to just about anything.  I particularly enjoy using it in applications where it can really shine, as it does here.  This delicious, creamy turkey stock risotto keeps it simple, allowing the arborio rice to suck up the savory flavors of turkey stock.  The tender onions lent just enough variation in texture to keep this interesting, while the Parmesan, butter, and milk made this delightfully, decadently creamy.

Turkey Stock Risotto

4 cups homemade turkey stock

1 small onion, halved and thinly sliced

3-4 cloves garlic, roughly chopped

1 bay leaf

1 tbs. butter, divided

1 tbs olive oil

1 cup arborio rice

1/2 cup white wine (I used pinot grigio)

1/4 cup Parmesan cheese

1/2 cup 1% milk

Kosher salt and freshly cracked black pepper

In a medium sauce pan, bring turkey stock, onion, garlic, and bay leaf to a boil.  Season with kosher salt and freshly cracked black pepper.  Cover and reduce to a simmer.

Meanwhile, add half of butter and olive oil in a large non-stick pan over medium heat.  Once butter is melted, add arborio rice.  Cook, stirring frequently with a wooden spoon, until lightly toasted and golden brown.

Raise heat to medium-high.  After about a minute, add white wine to deglaze pan.  Let simmer vigorously until nearly evaporated.  Turn heat to medium-low.

A ladle at a time, add heated turkey stock, including onions and garlic cloves as you ladle them up.  Each time you add a ladle of stock, stir with a wooden spoon.  Stir frequently, adding another ladle of stock as the previous one is nearly evaporated.  Repeat until all the stock is added and the rice is creamy and cooked through, about 45 minutes.

Add butter, cheese, and milk and stir to combine.  Cook, stirring frequently, until milk is evaporated, about 5 minutes.  Taste for seasonings and add salt and pepper as necessary.

Serve immediately.

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