Wild Turkey Risotto
User Reviews
5.0
9 reviews
Excellent
Wild Turkey Risotto
Report
I make this with leftover turkey and freshly made broth after the holidays, but you can do this with some turkey breast and canned broth, too.
Share:
Ingredients
- 1 1/2 cups Arborio or Carnaroli rice
- 4 tablespoons Butter, divided
- 1 large shallot, finely chopped
- 6 cups good turkey broth
- 1 tablespoon finely chopped sage
- 1/2 pound shredded cooked turkey
- 1/2 cup grated pecorino cheese
- salt
Add to Shopping List
Instructions
- Make sure your turkey broth is hot in a nearby pot.
- Heat half the butter in a saucier or medium pot over medium-high heat. Let it brown, and the moment it does, add the shallot and sauté 2 to 3 minutes, stirring often. Add the rice and stir-fry it for 1 to 2 minutes, coating the grains with the butter.
- Start with 2 ladles full of the hot stock, about 1 cup. Stir vigorously, then gently, almost constantly as the broth evaporates and becomes incorporated into the rice. When the liquid is almost gone — you do not want the bottom of the pot to sizzle — add another ladle full of stock and repeat the stirring. If you don’t stir constantly you will not get the creamy starch to come off the rice and make your sauce.
- After 2 ladles full of stock have gone in, add the sage. Start with 1 tablespoon, and if you want to add more, do so near the end of the cooking time. Taste for salt and add as needed; it will depend on your stock. Continue cooking, adding a little stock at a time and stirring for about 25 to 30 minutes. Taste the rice after 20 minutes, and then monitor it. You may need more or less than 6 cups of broth. I like my risotto loose, so I add another splash of broth in at the end.
- Once your rice is done to your liking, stir in the rest of the butter, the shredded turkey and cheese and let it cook another couple minutes.
Notes
- You must use risotto rice or this recipe won't work.
- Take your time. Risotto takes some time, and can't be rushed. Stir more than you think you should.
- The broth needs to be good, so homemade is best. If you want to vary things a little, sub in 1 cup of white wine for 1 cup of stock.
- The amount of shredded turkey is a guide. Sometimes I use less.
- Always add a small splash of broth or water at the end, to keep the risotto loose.
Nutrition Information
Show Details
Calories
299kcal
(15%)
Carbohydrates
43g
(14%)
Protein
9g
(18%)
Fat
10g
(15%)
Saturated Fat
6g
(30%)
Cholesterol
28mg
(9%)
Sodium
1276mg
(53%)
Potassium
305mg
(9%)
Fiber
2g
(8%)
Sugar
1g
(2%)
Vitamin A
227IU
(5%)
Vitamin C
21mg
(23%)
Calcium
160mg
(16%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 299 kcal
% Daily Value*
| Calories | 299kcal | 15% |
| Carbohydrates | 43g | 14% |
| Protein | 9g | 18% |
| Fat | 10g | 15% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 28mg | 9% |
| Sodium | 1276mg | 53% |
| Potassium | 305mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 227IU | 5% |
| Vitamin C | 21mg | 23% |
| Calcium | 160mg | 16% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
Other Recipes
You'll Also Love
