Risotto with Post Thanksgiving Turkey Stock
This creamy risotto is a delightful way to use leftover turkey stock from Thanksgiving. It combines the rich flavors of turkey with Arborio rice, creating a comforting dish that's perfect for any occasion.
Begin by gathering all your ingredients on a clean workspace. Heat 4 cups of turkey stock in a saucepan over medium heat until it is warm but not boiling.
In a separate large skillet, melt 2 tablespoons of butter over medium heat. Add 1 medium onion, finely chopped, to the skillet and sauté until it becomes translucent, about 5 minutes.
Stir in 2 cups of Arborio rice and cook for 2 minutes, allowing the rice to toast slightly. Pour in 1/2 cup of dry white wine and stir until it is mostly absorbed by the rice.
Begin adding the warm turkey stock, one ladleful at a time, stirring frequently. Wait until the stock is mostly absorbed before adding the next ladleful.
Continue this process for about 20-25 minutes, or until the rice is creamy and al dente. Once the rice is cooked, remove the skillet from heat and stir in 1 cup of grated Parmesan cheese.
Season with salt and pepper to taste. Let the risotto sit for a few minutes before serving. Garnish with fresh parsley if desired and serve warm.
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