Turkey Risotto Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Turkey bones, skin, fat and all leftovers boiled in a large stock pot to create about 8 - 10 cups of broth.
Large White onion
1 stalk celery
3 tbsp olive oil
3 tbsp butter
½ cup White Wine
1½ cups Arborio Rice
½ cup Parmesan Cheese
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Directions: |
Directions:Get the stock pot going on a low heat. Keep the broth at around 190º while all of the risotto is cooked.
Dice the onion and celery.
The skillet should ideally be about 12 - 14 inches in diameter with 2-3 inch high sides. Heat the skillet and melt the butter and olive oil together. When the oil is hot add the onion and celery. Saute until lightly caramelized.
Add the rice and stir with a wooden spoon to coat all grains with the oil. Let it all heat up for a few minutes so everything is hot. Add the white wine and stir the grains around to coat them with the flavor.
As the wine boils down and is close to gone add about a cup of broth. Stir the rice around so what was on the bottom is mixed in. Even it out around the pan and let leave it alone for awhile as the broth boils off. When the broth is almost completely gone add another cup of broth. Then stir and let it boil down.
You'll repeat this process for about 35 minutes. The mixture boils off, add more, stir, let it continue to boil off until almost gone then add more broth. It's simple, just time consuming.
The rice grains will start out white, then get transparent at the edges with a white center, then the white center will shrink to nothing.
The risotto is ready when the rice center is just the very littlest bit tacky when you chew it between your molars. You want to take it off just slightly before it's done as it will continue to absorb moisture and soften.
To finish it for serving be sure there is a very velvety sauce in it. Add broth until it is very creamy. Add the Parmesan cheese to taste, stir it in fully. Check again that the velvety sauce is creamy but not liquid.
Serve and eat right away. This should come off the heat and go directly onto the table. |
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Number Of
Servings: |
Number Of
Servings:6 - 8 servings |
Preparation
Time: |
Preparation
Time:About an hour with prep. |
Personal
Notes: |
Personal
Notes: This is a straightforward risotto recipe. You can vary it infinitely with different broths, cheeses, meats and vegetables. The main idea is to prepare the rice in an open skillet, boil off the liquid and to create the velvety sauce.
This can be an entree or a side dish. It makes a great compliment to meats, fowl and fish.
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