Risotto with Smoked Turkey, Leeks and Mascarpone

Name: Risotto with Smoked Turkey, Leeks and Mascarpone
Yield: 4
Ingredients: 5 c. canned low-sodium chicken broth or homemade stock; 1 c. water; 3 tbsp. olive oil; 1 1/2 lb. leeks (about 3); 2 c. arborio rice; 1/2 c. dry white wine; 2 tsp. salt; One 6-ounce piece smoked turkey; 1 c. mascarpone cheese; 1/4 tsp. fresh-ground black pepper

Published: Sep 3, 2008

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Yields:

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Servings: 4

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Ingredients

5 cups canned low-sodium chicken broth or homemade stock
1 cup water
3 Tbsp. olive oil
1 1/2 lb. leeks (about 3)
2 cups arborio rice
1/2 cup dry white wine
2 tsp. salt
One 6-ounce piece smoked turkey
1 cup mascarpone cheese
1/4 tsp. fresh-ground black pepper

Directions

1. Step 1In a medium saucepan, bring the broth and water to a simmer.
2. Step 2In a large pot, heat the oil over moderately low heat. Add the leeks and cook, stirring occasionally, until translucent, about 10 minutes. Add the rice and stir until it begins to turn opaque, about 2 minutes.
3. Step 3Add the wine and salt to the rice and cook, stirring frequently, until all of the wine has been absorbed.
4. Step 4Add about 1/2 cup of the simmering broth to the rice and cook, stirring frequently, until the broth has been completely absorbed. The rice and broth should bubble gently; adjust the heat as needed. Continue cooking the rice, adding the broth 1/2 cup at a time and allowing the rice to absorb the stock before adding the next 1/2 cup. Cook the rice in this way until tender, 25 to 30 minutes in all. The broth that hasn't been absorbed should be thickened by the starch from the rice. You may not need to use all of the liquid, or you may need to add more broth or water. Add the turkey, cheese and pepper.
5. Step 5Wine Recommendation: Go for an Italian white wine with good body and acidity to offset the creaminess here. Look for an Arneis from the Piedmont region or pinot grigios from the regions of Alto Adige or Collio.