Thanksgiving Risotto

Leftover holiday turkey (or anytime chicken) is the centerpiece in this creamy risotto with cranberries, onions and smoked gouda cheese. This recipe makes an enormous pot full, but the leftovers can be frozen in individual servings and reheated later.

INGREDIENTS

6 tablespoons Extra-Virgin Olive Oil
2 Yellow Onions ; Diced
3 cups Arborio Rice
3 tablespoons Fresh Sage ; Minced
1 cup Dried Cranberries
12 cups Turkey or Chicken Stock ; Hot
3 cups Turkey or Chicken ; Cooked
6 oz. Smoked Gouda Cheese ; Grated
3 large Celery Stalks ; Finely Chopped
Salt
Ground Black Pepper

Servings

INSTRUCTIONS

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NOTES

- Arborio rice is an Italian short grain rice that can be found in the rice or ethnic section of most grocery stores. Big-box grocery stores (i.e. Walmart, Target, etc.) don't usually sell it, however.

- Have all the ingredients prepared, chopped, grated and ready to go *before* you start cooking. Risotto MUST be stirred constantly throughout the cooking process to prevent scorching and sticking to the bottom of your pan. This means you won't be able to stop stirring and measure out spices/grate cheese/etc.

- Did I mention you have to stir the risotto nonstop? Because you *really* have to stir it. A lot. Seriously.

- Don't forget to stir.

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Thanksgiving Risotto

6 tablespoons Extra-Virgin Olive Oil 
2  Yellow Onions Diced
3 cups Arborio Rice 
3 tablespoons Fresh Sage Minced
1 cup Dried Cranberries 
12 cups Turkey or Chicken Stock Hot
3 cups Turkey or Chicken Cooked
6 oz. Smoked Gouda Cheese Grated
3 large  Celery Stalks Finely Chopped
  Salt 
  Ground Black Pepper

- Add olive oil to a large saucepan over medium heat.
- Sauté the onion and celery until soft.
- Add the rice and sauté for two minutes, stirring continuously until grains turn white.
- Add salt and pepper to taste.
- Stir in the sage and cranberries. 
- Add the hot stock 1/2 cup at a time, stirring continuously after each addition until liquid is absorbed. Continue stirring all but 1/2 cup of the stock until rice is tender but not mushy, about 18 to 20 minutes. 
- Before stirring in the last 1/2 cup of stock, add the turkey and grated cheese reserving a small amount of the cheese for use as a garnish. Stir until cheese melts.
- Stir in the remaining stock and cook, stirring constantly, until the risotto thickens and gets creamy. Remove from heat, taste, and add more salt/pepper if desired.
- Sprinkle the reserved shredded cheese on top and serve immediately.
- I also put a spoonful of leftover cranberry sauce in the middle.

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Thanksgiving Risotto
Jakepalenske

Nutrition

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Serving Size: 1 Serving (413g)
Recipe Makes: 12 Servings

Calories: 526
Calories from Fat: 161 (31%)

Amt Per Serving		% DV

	Total Fat 17.9g	24 %
	Saturated Fat 5.4g	27 %
	Monounsaturated Fat 8.4g
	Polyunsanturated Fat 2.7g
Cholesterol 67mg		21 %
Sodium 1557.3mg		54 %
Potassium 624.1mg		16 %
Total Carbohydrate 58g		17 %
	Dietary Fiber 1.2g	5 %
	Sugars, other 56.8g
Protein 31.6g		45 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 526

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