Columbus Foodie

In case you have any Christmas turkey left to use, I heartily recommend this turkey risotto recipe that we made just with Thanksgiving leftovers. Better than it had any right to be because we made stock from the carcass of the bird, and then reduced it considerably. Great way to use some leftovers, and a damn fine meal.

Turkey Risotto
recipe from In Mama’s Kitchen

¼ c. olive oil
1 onion, chopped into ½” dice
1 ½ c. Arborio rice
Salt and pepper, to taste
1 tbsp. minced fresh sage leaves
½ c. dried cranberries
5-6 c. turkey stock, heated
1 ½ c. cooked dark turkey meat, shredded
3 oz. feta or Jack cheese, grated
Fresh sage leaves, for garnish

In a 10-12 inch sauté pan, heat the olive oil over medium heat until almost smoking. Add the onion and cook until softened and translucent but not browned, 8 to 10 minutes. Add the rice and stir with a wooden spoon until toasted and opaque, 3 to 4 minutes, each grain turning milky white. Season with salt and pepper.

Add the sage and dried cranberries, if using, and stir. Begin to add the stock, ½ cup at a time, stirring after each addition until all of the liquid is absorbed. Continue adding stock, stirring, stirring, and stirring until the rice is tender and creamy but not mushy, about 18-20 minutes.

Just before making the final addition of stock, stir in the turkey meat and the cheese, add the remaining stock, taste and adjust the seasoning. Ladle into warmed soup plates, garnish with fresh sage leaves, and serve immediately.