Turkey and Spinach Risotto
Serves 8 to 10.
Ingredients:
1/2 stick unsalted butter (4 tablespoons or 2 ounces), divided
1 tablespoon extra-virgin olive oil
1 medium white or yellow onion, cut into 1/4-inch dice
1 clove garlic, minced
2 cups Arborio rice
1/2 cup dry white wine, of drinkable quality (4 ounces)
5 to 7 cups chicken stock, simmering
• salt and freshly ground black pepper, to taste
2 cups coarsely chopped fresh spinach, stems removed, packed
1 cup leftover turkey, cut into bite-sized cubes
2 ounces Parmigiano-Reggiano, grated (about 1/2 cup plus extra for garnish)
1. Place a medium casserole over medium-high heat; add 3 tablespoons of the butter and the olive oil and heat through. Stir in the diced onion and cook until tender and translucent, about 8 to 10 minutes; add the garlic and cook one minute more.
2. Add the Arborio rice to the casserole, stirring constantly to coat each grain. Cook for 1 to 2 minutes, then add the wine, continuing to stir until all of the wine has been absorbed.
3. Stirring constantly, add a large (6-ounce) ladleful of the simmering stock to the rice mixture. When the stock has been absorbed, add another ladleful, stirring constantly.
4. Continue adding stock as needed, stirring constantly, until the rice is cooked, about 20 minutes. (You may not use all of the liquid or you may need more.) The rice is cooked when it is tender and creamy with a slightly firm center. Taste, and adjust the seasoning with salt and pepper.
5. Remove the casserole from the heat; stir in the spinach, turkey, Parmigiano-Reggiano, and the remaining tablespoon of butter until well mixed. Serve garnished with additional Parmigiano-Reggiano.
B-man
