TURKEY, LEEK AND MOZARELLA CHEESE RISOTTO

Ingredients :

7 – 8 cups hot chicken or turkey stock

4 tablespoons olive oil

1 teaspoon garlic, minced

4 – 5 large leeks, white and light green parts, cut into thin slices

1 teaspoons fresh thyme, chopped

1 ½ cup mushrooms, halved or quartered, depending the size

½ cup dried tomatoes, chopped and soaked in warm water to rehydrate

2 cups Arborio rice

¾ cup dry white wine

Christmas turkey leftovers, cut into small pieces

1 cup mozzarella cheese cut into small dices

Salt

Pepper

Preparation:

Heat olive oil in a large saucepan, add garlic, leek and dried tomatoes (soaked and drained), and sauté until leek is crystal clear. Add mushrooms and thyme, mix and cook 1 minute longer. Season with salt and pepper.

Stir in rice and mix well until coated approximately 2 minutes. Add wine and stir until liquid is absorbed. Add 1 cup stock and continue stirring until absorbed. Continue adding stock and stirring, one cup at a time. Do not add more stock until the previous addition has been absorbed. Continue this way until rice is “al dente” ( approximately 20 minutes). Add turkey pieces and mix. Remove from the heat, add mozzarella cheese and mix. Serve immediately.

Other risottos:
Risotto Milanese
Port risotto
Risotto with chicken livers, champagne and portobello

4 – 6 servings

Back