This risotto is dotted with bites of tender roasted turkey, fresh spinach and the distinctive flavor of Parmigiano-Reggiano. A key to successful risotto is to use the proper type of rice, such as Arborio, which cooks to a creamy consistency, but remains firm to the bite.
Add Arborio rice to casserole (or risotto pan), stirring constantly to coat each grain. Cook for 1 to 2 minutes, then add wine, continuing to stir until all of the wine has been absorbed.
Stirring constantly, add a large (6-ounce) ladleful of the simmering stock to the rice mixture. When stock has been absorbed, add another ladleful, stirring constantly. Continue adding stock as needed, stirring constantly, until rice is cooked, about 20 minutes. (Note: You may not use all of the liquid or you may need more.) The rice is cooked when it is tender and creamy with a slightly firm center. Taste, and adjust the seasoning with salt and pepper.
Remove casserole from heat; stir in spinach, turkey, Parmigiano-Reggiano and the remaining tablespoon of butter. Serve garnished with additional Parmigiano-Reggiano.
Serves 8 to 10
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