If risotto has ever seemed intimidating to you, put down the “instant” rice and listen up: Unlike risotto’s brother, regular rice, risotto is so forgiving that the only way to screw it up is to walk away from the stove. Post Thanksgiving is a great time to learn to make it, as this creamy, luxurious dish is perfect to tuck into on a cold fall day. As a vehicle for leftover turkey, risotto makes a strong argument.
Risotto is a better, more aspirational version of rice
Risotto is made from a different rice than your standard white or brown: It’s called arborio, and it’s usually readily available in supermarkets in the aisle with the other rice. Arborio can take on an enormous amount of liquid, and it is a short grain variety. When cooked with enough liquid, it retains a little bite in the grain, but forms a creamy texture. Normally, you give it a little push with butter at the beginning and Parmesan cheese at the end.
There are no rules for what goes into risotto, and it has the benefit of being cooked in liquid, so meat doesn’t tend to dry out. For leftover turkey, this is excellent, because right about now, you’re sick of the leftover turkey sandwich. Also, think of all the leftover veggies you have in the fridge, because they can also likely go into your risotto. Anything without much of a sauce is game: grilled mushrooms, baked asparagus, roasted squash. If there’s any left at this point, you can even toss in a little gravy.
A solid coating of butter lays a good foundation
To start, you’re going to sauté your rice and shallot in butter in a large sauté pan over medium high heat. On a second burner, you want a stockpot with your broth or stock. If you made stock with your carcass, this is a great use. If not, you can make some with Better Than Bouillon or just use any chicken stock you normally buy. (It doesn’t need to be turkey stock; even vegetable stock would be good.) Get your stock going to a nice simmer.
Move the rice around in the pan with a wooden spoon: You want each kernel of rice coated, and it’s OK for it to get a little toasted. As soon as you detect a slightly nutty aroma from the butter, ladle in a cup of stock into the sauté pan and start stirring as you turn the temperature down to medium. You want to maintain a simmer at all times, and keep in mind the one key to a good risotto: lots of stirring.
Never stop stirring
As you stir, the liquid is going to evaporate as it is absorbed by the rice. As it does, add more liquid, and just keep stirring. While this may seem cumbersome, it is also the beauty of risotto: Unlike regular rice where you really get one shot to nail the ratio of liquid to rice, that’s not true with risotto. Just keep adding stock until the rice is cooked.
On this topic, there is also some debate, as some people prefer an al dente risotto, where the rice has more bite to it. Some chefs insist on a very loose risotto that falls onto a plate and spreads. As it is cooking, you’ll need to taste it and see where you fall. Generally, the process will take 20-25 minutes. If the rice feels “done” before you’ve used all the liquid, that’s OK. If you run out of liquid, throw some more stock on the stove. What is critical is that the stock is hot when you add it to the rice, which is why we have it simmering away on another burner.
As you approach “doneness,” it’s time to throw in any vegetables and meat you’d like to include. Shred any meat you want using your hands, toss it in, and stir. You don’t want the turkey in there the whole time, as it’ll overcook—you just want it in long enough to cook through. The same is true of the vegetables: Cut them into bite-sized pieces and add them while there is still liquid in the pan. Stir them in and let them heat through. If you have leftover gravy, add a tablespoon or two to make the taste even richer; just be sure to stir it in well.
Only you know when the risotto is right
Once you find the risotto to have the right mouthfeel (a very personal decision), take it off the stove. At this point, you can add your Parmesan to the top and quickly stir it into the rice. Taste it and season to your liking with salt. Risotto really needs to be enjoyed right away: it’s at its peak right now. Use the ladle to spoon it into a bowl (or a plate with a good rim), and watch the risotto “relax” on the dish as it spreads out.
While not the same, you can certainly store leftover risotto in the fridge and reheat it, although that is best done in the microwave, in a covered bowl, at thirty-second bursts, stirring in between.
This is a simple risotto, but the flexibility of this dish, by definition, means it can accommodate an awful lot of play. Add more alliums like onion or garlic or even pancetta or bacon to the initial sauté, or use herbs like thyme in the broth. You can add white wine to the stock as well, and you don’t have to just use leftover vegetables. Use any sautéed vegetables you like, or swap out the protein (or don’t use any at all). Garnish with some chopped parsley at the end for a nice finish. Mostly, play around: This is a dish that will remove the intimidation from cooking.
Leftover turkey risotto
Ingredients:
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1 shallot, finely chopped
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2 tablespoons butter
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1 cup of arborio rice
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5 cups of stock or broth
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1 cup of leftover turkey
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½ cup of grated Parmesan cheese
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Salt to taste
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Leftover vegetables from Thanksgiving (optional)
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1-2 tablespoons of gravy (optional)
Directions:
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Tear turkey into bite-sized pieces and set aside. Chop vegetables into bite-sized pieces and set aside.
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Put the stock or broth onto the stovetop in a saucepan over medium heat, allow to boil, then lower it to a simmer.
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Melt butter in a large sauté pan over medium high heat. Sauté the shallots and rice together, consistently moving them around for about 4 to 6 minutes. Once the butter starts to smell nutty or turn brown, move to the next step.
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Add one ladle of stock to the pan, and stir continuously with your wooden spoon; turn the heat down to medium. Add more stock whenever the liquid in the pan evaporates.
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Around the twenty-minute mark, check the rice for texture. It is still raw inside, or chewy? Do you like the texture, or would you prefer it creamier? If you’re happy with it, proceed to the next step. If not, add more stock. If you run out of stock, make more or add wine or water, so long as they’re also hot.
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Right after you add the last ladle of stock, add in your vegetables and meat. Season to taste, and continue stirring. Once the liquid has evaporated, toss the Parmesan in, and stir through.
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Remove from heat and serve immediately.
