I love risotto. Period.
From my first taste YEARS ago, right up until today. But... I don't like the idea of risotto as a dumping ground. If you want to add things... there's a method. Therefore...
I had great turkey stock from the Thanksgiving bird... I had beautifully cooked turkey breast... I had chopped onions... So...
I started as I would any risotto: I sautéed the onions in EVOO... added the Arborio rice and some chopped sage... added some white wine... and then began the gradual additions of hot turkey stock (augmented with a bit of hot water because the stock was VERY strong), and, at the last moment, I added diced turkey... then a large (2 T) piece of unsalted butter... turned off the heat and added Grana Padano.
This is comfort food to the Nth degree... and it in no way tasted like...
The dreaded... L WORD!!!
(First posted November 28, 2012)