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Turkey Cherry Risotto
Ingredients:
2 tablespoons olive oil1 small yellow onion, finely diced2 cups Arborio rice1 bay leaf1 fresh thyme sprigSalt and freshly ground black pepper to taste8 cups chicken stock1 cup cooked turkey meat, diced1/2 cup Chukar® Dried Cherries, any variety1/4 cup toasted almonds or pine nuts1 cup freshly grated Parmesan cheese1 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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