Emily’s Food and Recipe Blog

Recipes, menus, cooking, restaurant reviews – All about food!

Turkey and leek risotto

Posted by moderndaygourmet on November 26, 2007

Cooking Light had a great issue this month with lots of ways to use up Thanksgiving leftovers. I made this yesterday and it was great. Even my DH, who isn’t a big risotto fan and even less of a leek fan, thought it was delicious. I made stock, which this calls for, from the turkey bones, but if you don’t happen to have any on hand you could probably substitute chicken stock or broth although the flavors probably wouldn’t be as intense. Oh, I didn’t happen to have white wine handy so I used sherry instead. Also, making this again, I would add some mushrooms, maybe 1 cup or so.

5 1/2 cups Turkey Stock
1 tablespoon butter, divided
2 teaspoons olive oil, divided
3 cups thinly sliced leek (about 3 large)
3/4 teaspoon salt, divided
1/4 cup finely chopped shallots
1 1/2 cups uncooked Arborio rice or other short-grain rice
1/2 cup dry white wine
2 cups chopped cooked turkey (light and dark meat)
1/3 cup grated fresh pecorino Romano cheese
1 1/2 tablespoons chopped fresh thyme
1 tablespoon chopped fresh sage
1/4 teaspoon freshly ground black pepper

Bring Turkey Stock to a simmer in a medium saucepan (do not boil). Keep warm over low heat.
Melt 1 teaspoon butter and 1 teaspoon oil in a large saucepan over medium heat. Add leek to pan; cook 7 minutes or until tender, stirring occasionally. Stir in 1/4 teaspoon salt. Place leek mixture in a small bowl. Melt remaining 2 teaspoons butter and remaining 1 teaspoon oil in pan. Add shallots to pan; cook 2 minutes or until tender, stirring occasionally. Add rice; cook 2 minutes, stirring constantly. Stir in wine; cook 1 minute or until liquid is nearly 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 (about 28 minutes total).

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


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