BLT Turkey Risotto
- 6 C turkey stock, or chicken broth
- 1 stick unsalted butter
- 4 oz sliced pancetta, cut into 1/2in pieces
- 1 onion, finely chopped
- 1 1/2 C arborio rice
- 1/2 white wine
- 1 1/2 C shredded turkey meat
- 1 C halved grape tomatoes
- 4 C baby arugula (about 4 oz), chopped
- 3/4 C grated Parm-reggiano cheese
- salt and pepper
in a med pan, bring stock to boil. Lower the heat to low and cover to keep warm.
Meanwhile, in a large saucepan, melt 2 Tbs butter over med heat. Add the pancetta and cook, stirring, until crisp and golden,about 5 min; using a slotted spoon, transfer to paper towels to drain.
Add 2 more Tbs butter and the onion to cook, stirring, until softened, about 5 min. Stir in the rice and cook for 1 min; add wine and cook until absorbed. Continue adding the stock 1/2 C at a time, stirring until the rice is al dente and cooked trough, about 20 min. The risotto should be slightly soupy, but not runny.
Stir in the turkey and tomatoes and cook, stirring until the tomatoes softened, about 3 min. Stir in remaining 4 Tbs butter, the arugula, 1/2 C cheese and pancetta; season with salt and pepper. Serve immediately with remaining 1/4 C cheese