3 Tbsp. olive oil 1 onion, diced 1 1/2 cups Arborio rice salt and pepper, to taste 1 tablespoon minced fresh sage leaves 1/2 cup dried cranberries 5 to 6 cups turkey stock, hot 1 1/2 cups cooked dark turkey meat, shredded 3 oz. smoked goat feta or dry Jack cheese, grated Fresh sage leaves, for garnish
Heat the olive oil in a large, deep saucepan set over medium heat,
add the onion and saute until it is soft and fragrant, about 8
minutes. Add the rice and saute for 2 minutes, stirring continuously,
until each grain begins to turn milky white. Season with salt and
pepper, add the sage and cranberries, and stir. Begin to add the
stock, 1/2 cup at a time, stirring after each addition until all of
the liquid is absorbed. Continue adding stock and stirring until the
rice is just tender but not at all mushy, about 18 to 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.