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Turkey Cherry RisottoIngredients:
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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. Contains: |




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