Rice: Risotto 13 by Recipe Cottage

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	Risotto 13

		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.