Buzz
If the idea of making risotto has ever felt daunting, it's time to rethink. Forget the instant rice and pay attention: Unlike its cousin, regular rice, risotto is incredibly forgiving. The key mistake? Simply walking away from the stove. Post-Thanksgiving is the perfect moment to master this creamy, luxurious dish, ideal for chilly fall days. And when it comes to using leftover turkey, risotto is a standout choice.
Risotto is an elevated, more refined version of regular rice.
Unlike typical white or brown rice, risotto is made from a special variety called arborio. You'll typically find it in the rice aisle of most grocery stores. Arborio rice can absorb a significant amount of liquid and, once cooked, retains a slight chewiness while developing a rich, creamy texture. A bit of butter at the start and a sprinkling of Parmesan at the end are often the final touches.
Risotto is incredibly versatile, with no strict rules about what goes in. Because it's cooked in liquid, meats stay moist instead of drying out. This is ideal for leftover turkey, especially when you're tired of turkey sandwiches. Also, don't forget about those leftover vegetables in the fridge — they’re perfect for risotto. Anything without much sauce works well: grilled mushrooms, roasted squash, or baked asparagus. And if you have any left, a little gravy can make a nice addition too.
A generous layer of butter forms the perfect base for the dish.
Begin by sautéing your rice and shallots in butter in a large pan over medium-high heat. At the same time, heat up your broth in a separate pot. If you’ve made stock from your turkey carcass, now’s the time to use it! Otherwise, you can opt for Better Than Bouillon or any chicken stock you have on hand. (It doesn't need to be turkey stock—vegetable stock works too.) Let your stock come to a simmer.
Stir the rice in the pan with a wooden spoon, ensuring each grain is coated with butter, and don't worry if it gets a little toasted. When you start to notice a nutty aroma from the butter, ladle in a cup of simmering stock and keep stirring while reducing the heat to medium. A constant simmer is crucial, and remember the secret to good risotto: stir, stir, and stir some more.
The key to perfect risotto is never stopping the stirring.
As you continue stirring, the liquid will gradually absorb into the rice and evaporate. When this happens, simply add more liquid and keep stirring. It might feel like a lot of work, but that's what makes risotto unique: unlike regular rice, where the liquid-to-rice ratio is crucial from the start, risotto is more forgiving. Just keep adding stock until the rice reaches the perfect texture.
There’s some debate on how to cook risotto, with some people preferring it al dente, where the rice has more bite. Others favor a looser version that spreads when plated. As you cook, taste and decide what you prefer. The process usually takes around 20-25 minutes. If the rice feels done before you run out of liquid, that's fine. If you need more liquid, simply add more stock, but remember that it should be hot when you pour it in, which is why it’s simmering on the other burner.
When the rice is nearly done, it’s time to add any vegetables or meat you want. Shred the meat by hand, toss it in, and stir. Avoid adding the turkey too early, as it might overcook. Add vegetables cut into small pieces while there's still liquid in the pan. Stir them in and let them warm up. If you have leftover gravy, a spoonful or two can make it even richer—just be sure to stir it in well.
The perfect risotto is up to you to decide.
When the risotto has reached the texture you like, take it off the heat. Add Parmesan on top, and give it a quick stir. Taste and adjust the seasoning with salt if needed. Risotto is best enjoyed immediately—this is when it’s at its peak. Spoon it onto a bowl or plate with a rim, and watch it spread out as it relaxes on the dish.
While it may not be identical, leftover risotto can definitely be stored in the fridge and reheated. The best way to do this is by using the microwave, in a covered bowl, heating it in thirty-second intervals and stirring in between.
This risotto is simple, but its versatility means you can get creative with it. Try adding extra aromatics like onions, garlic, pancetta, or bacon during the sauté phase, or enhance the broth with herbs like thyme. A splash of white wine can be mixed in with the stock too. Feel free to use any sautéed vegetables you have on hand, or skip the protein if you prefer. For garnish, a sprinkle of chopped parsley can be a lovely touch. Above all, have fun experimenting—this is a dish that takes the fear out of cooking.
Leftover turkey risotto
Ingredients:
1 shallot, finely chopped
2 tablespoons butter
1 cup of arborio rice
5 cups of stock or broth
1 cup of leftover turkey
½ cup of grated Parmesan cheese
Salt to taste
Leftover vegetables from Thanksgiving (optional)
1-2 tablespoons of gravy (optional)
Instructions:
Shred the turkey into small, bite-sized pieces and set them aside. Likewise, chop the vegetables into small, bite-sized pieces and set them aside as well.
Place the stock or broth in a saucepan on the stove over medium heat. Allow it to come to a boil, then reduce the heat and let it simmer.
In a large sauté pan, melt butter over medium-high heat. Add the shallots and rice, stirring constantly for 4 to 6 minutes. Once the butter starts to develop a nutty aroma or turns brown, proceed to the next step.
Add one ladle of hot stock to the pan, stirring with a wooden spoon. Lower the heat to medium. Continue adding more stock as the liquid evaporates.
After approximately twenty minutes, check the rice for texture. Is it still raw inside or chewy? Are you happy with the texture, or would you prefer it creamier? If you're satisfied, move on to the next step. If not, add more stock. If you run out of stock, you can add more or use wine or water, as long as they're hot.
Once the last ladle of stock has been added, incorporate the vegetables and meat. Season to taste and continue stirring. When the liquid has mostly evaporated, stir in the Parmesan cheese.
Remove from heat and serve immediately.
