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● Risotto with Turkey and Cranberries
2 turkey legs
salt and freshly ground pepper
2 sprigs thyme
3 cloves garlic, 1 whole and 2 minced, divided
3 tablespoons extra-virgin olive oil, plus extra
1 onion, minced
3 cups Arborio rice
3 quarts chicken broth, heated plus extra
4 tablespoons unsalted butter
1⁄2 cup Grana Padano, freshly grated
1 cup fresh or dried cranberries
1 cup dry Marsala
8 sprigs rosemary
Preheat the oven to 350º. Place the turkey in a deep pan, season with salt and pepper and add the thyme and the whole garlic clove. Drizzle with olive oil and transfer to the oven to bake until tender. Remove from the oven and cool. Shred the turkey and discard the bones, thyme, garlic and oil. In a large, deep skillet over medium heat, combine the olive oil, onions, minced garlic and cook until translucent, about 5 minutes. Add the rice and toast for 3 minutes. Add the chicken broth in 1⁄2-cup increments, allowing each addition to be absorbed before adding more. Continue to cook, stirring, until the rice is tender and creamy, about 20 minutes. Turn off the heat and add the butter and Grana. Season with salt and pepper amd mix well to combine. Remove from the heat. Meanwhile, in a small pot over medium heat, combine the cranberries and the wine. Cook for 15 minutes, or until soft. To serve, combine the turkey and the cranberries with the risotto. Garnish with rosemary sprigs and serve immediately. ● Serves 8
