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Turkey Cherry Risotto
Ingredients:
2 tablespoons olive oil
1 small yellow onion, finely diced
2 cups Arborio rice
1 bay leaf
1 fresh thyme sprig
Salt and freshly ground black pepper to taste
8 cups chicken stock
1 cup cooked turkey meat, diced
1/2 cup Chukar® Dried Cherries, any variety
1/4 cup toasted almonds or pine nuts
1 cup freshly grated Parmesan cheese
1 tablespoon unsalted butter
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Directions:
Heat oil in saucepan over medium heat, add onion and saute until translucent, about 5 to 7 minutes. Add rice, bay leaf, thyme, salt, and pepper and cook about 2 minutes. Add 1/2 cup of the chicken stock and cook, stirring constantly with a wooden spoon, until absorbed. Continue to add stock 1/2 cup at a time, keeping rice barely covered, until rice is tender and creamy. This process takes about 20 minutes. Add turkey, dried cherries and toasted nuts. Cook 5 more minutes. At this point the risotto may be set aside and kept warm for up to an hour. Just before serving stir in butter and 1/2 cup of Parmesan cheese. Serve with glasses of Pinot Noir. Serves 4 heartily.
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