Turkey risotto

Today’s recipe is courtesy of Peter. He used some of our leftover turkey thigh meat for this. The method is standard risotto procedure. The result was succulent and satisfying.

Turkey risotto
6 cups chicken stock

1 tbsp olive oil
1 tbsp butter
½ medium onion, finely chopped
1 clove garlic, minced or pressed
1 tsp fresh ginger, grated
1 cup arborio rice (or other short-grain rice)
¼ dry white wine
salt and pepper to taste
½ cup frozen peas
1 ½ cups cooked turkey, shredded
2 tbsp parsley, chopped
¾ cup grated parmesan or romano cheese

Bring the chicken stock to a boil in a saucepan. Reduce heat and keep it at a simmer.

In a saute pan with sloping sides heat the oil and butter until the butter melts and the foam subsides. Add the onion and cook 3 minutes. Add the garlic and ginger and cook another 3 minutes.

Add the rice, stir, and cook for 3 minutes. Add the wine and cook until it is absorbed. Season lightly with salt and pepper.

Add 1 cup of the stock and cook, stirring frequently, until it is almost completely absorbed. Continue adding more stock as needed and stirring until the rice is tender (about 25 minutes at high altitude (that’s us)).

Stir in the peas, turkey and parsley. Get it all hot and then, off heat, stir in the cheese. Taste and adjust seasoning as necessary. Serve in heated bowls.