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Risotto with Smoked Turkey, Mint, and Ricotta

6 cups chicken stock, low salt, defatted
4 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
1 small onion, finely chopped
2 cups arborio rice
1/2 cup dry white wine
4 ounces ricotta
3/4 cup grated parmesan cheese
1 1/4 cups shredded smoked turkey (approx. 1/4 pound)
1/3 cup loosely packed fresh mint leaves, finely chopped
salt and fresh ground black pepper, to taste

Heat the stock to a very low simmer. Keep hot throughout the
cooking of the risotto.

Melt 2 tablespoons of the butter with the olive oil in a heavy
saucepan over medium-low heat. When the butter foams, add onion
and saute until wilted and golden, about 7 minutes. Add the rice
and cook 2 minutes, stirring constantly, until it is well coated
with butter and slightly opaque. Add the wine and stir constantly
until all the wine is absorbed. Add the stock, one ladleful at a
time, stirring frequently between each addition. Wait until nearly
all the stock is abosrbed before adding another ladleful.

Continue cooking the risotto in this way unitl the rice is tender
and the risotto is creamy and not stiff, 15 to 20 minutes. Remove
from the heat.

Mix in the remaining 2 tablespoons of butter, the ricotta, and half
of the parmesan cheese. Add the turkey and mint. Season to taste
with salt and pepper. Serve immediately, and pass the remaining
parmesan cheese.


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