Turkey Cherry Risotto

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

from Chukar Cherries - www.chukar.com

Turkey Cherry Risotto (continued)

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.

from Chukar Cherries - www.chukar.com