Turkey Risotto

Chef Stephen Jones, Latilla at the Boulders Resort

1 serving

INGREDIENTS

• 1 C Aborio Rice
• 3 C Roasted Turkey Stock Warmed (Recipe See Below)
• 2 oz. Dry White Wine such as Sauvignon Blanc or Un-oaked Chardonnay 
• ¼ # Shredded Left Over Turkey (white and dark meat)
• 1 ea Shallot (Finely minced)
• 1 ea Garlic (Finely minced)
• 5 ea Sage, Thyme, Rosemary (Finely minced) 
• 3 tbsp. Grated Parmigiano Reggiano Cheese
• 1tsp. Minced Fresh Chives

Roasted Turkey Stock

• 1 ea Large Stock Pot
• Enough filtered water to cover 2 in. above turkey bones
• Leftover turkey bones with as much fat and skin removed
• 4 ea Whole Peeled Carrots
• 3 ea Yellow Jumbo Onions (peeled and rough cut up)
• 2 ea Celery
• 1 ea whole head of Garlic cut right in half
• 1 ea Fresh Bay Leaf
• 10 ea Black Peppercorns
• 1 sprig            Fresh Rosemary
• 2 sprigs   Fresh Thyme

Preparation for Stock:

Combine Bones, Vegetables, Garlic, herbs and Peppercorns to stock pot add enough filtered water to come 2 in. above bones, turn stock on medium high heat, Once stock begins to simmer lower heat down to medium (aiming only for a light simmer) let cook for 45 min. to an hour skimming away scum that will form, strain through fine mesh sieve and reserve 3 C hot and freeze the remaining stock for a later use.   

PREPARATION

Using a Sauce pot add 1 tbsp. unsalted butter, 1 tea extra virgin olive oil, once butter begins to foam add shallot, garlic and cook for 1 min. until shallots are soft, add Rice and using a wooden spoon coat rice with butter shallot mix, being careful as not burn the rice coat for 1min, deglaze with White Wine stirring constantly once wine has evaporated start adding the hot turkey stock using a 4 oz. ladle adding only one ladle at a time, and only when the rice has absorbed the previous stock repeat these step until rice become tender about 20 mins. Add shredded turkey and continue to cook for 4 mins. Add Parmigiano Cheese. Toss in herbs rosemary, thyme and sage. Taste, season, adjust if necessary. 

ASSEMBLY

Place large spoonful of finished Risotto in a bowl garnish with fresh minced Chives