- about 6 cups turkey stock (leftover from holiday turkey, in my case), but you can always use chicken stock, even from a can, I won't hold it against you
- 1 stick unsalted butter
- 1 onion, very finely chopped
- 2 cloves garlic, very finely minced
- 2 cups arborio rice
- 2/3 cup dry white wine (room temperature)
- sea salt & freshly ground pepper
Put the turkey stock in a saucepan and keep at a gentle simmer. Melt half the butter in a large, heavy saucepan and add the onion. Cook gently for 10 minutes until soft, golden and translucent, but not browned. Add garlic and saute for additional 3-5 minutes.
Add the rice and stir until well coated with butter and heated through.
Pour in the wine, boil hard until it has reduced and almost disappeared. This will remove that raw alcohol taste.
Begin adding the turkey stock, a large ladle at a time, stirring gently until each ladle has been almost absorbed into the rice. The risotto should be kept at a bare simmer throughout cooking, so don't let the rice dry out - add more broth as necessary. Continue until the rice is tender and creamy, but the grains are still firm. This should take about 20 minutes, depending on the type of rice used (check package instructions).
Taste and season well with salt and pepper and beat in the remaining butter.
Turn off the heat and let risotto rest for a few minutes to finish absorbing the rest of the liquid and to set up. Serve immediately after. I hit it with a generous amount of salt and pepper before serving. If it's a bit sticky, add a little extra hot broth at the end to get the right texture.