instructions In a heavy bottomed pot, heat about 4 tablespoons of olive oil over medium-high heat. Toss in the shallots and sweat for about a minute.
ingredients 2 cups Arborio or Carnaroli rice Salt and freshly cracked Black Pepper
instructions Next, toss in the rice and stir to coat in the olive oil. Toast for about 3 minutes, or until the rice is just beginning to color. Season with a large pinch of salt.
ingredients 3 cups Chicken Stock (warmed) 3 cups Water (warmed)
instructions Spoon in about 1 cup at a time of liquid, alternating between chicken stock and water. Stir until the liquid has almost cooked off, then spoon in another cup. This process should take about 25 minutes. Stir continuously, really working on extracting the starch from the rice. This will make for a very creamy risotto.
ingredients 1/2 cup Parmigiano-Reggiano 2 tablespoons Butter 2 tablespoons Olive Oil 1 tablespoon Sage (chopped) 1 cup leftover Turkey (diced)
instructions Once the rice is cooked (it should have a bit of a bite to it), stir in the parmigiano, butter and about 2 tablespoons of olive oil. Stir in the sage and turkey and serve immediately.