Risotto made with homemade turkey stock

Risotto with mushrooms and asparagus

Risotto with mushrooms and asparagus

I love making risotto and you will usually find one on our table shortly after we have roasted a chicken or a turkey.   Using a really good stock is the key to a great risotto.   The above was made from the stock I made yesterday from the turkey carcass from last weekends bird.  I had broken up the carcass and placed it in the freezer last week and got around to making the stock on Saturday morning.  I pre-heated the oven to 400 and placed the bones on a baking sheet lined with foil.  Gave them a good roasting for about 20 minutes or so until they were nicely browned.  Then its into the stock pots with celery, onion, carrot, pepper corns and a couple of bay leaves.  Bring to a boil then gently simmer for 2-3 hours.  Discard bones, and veg and you are left with a wonderful stock to be used however you like.  This batch of stock produced enough for this risotto along with another 10 cups that are portioned off into containers in the freezer.

About Arthritis Kitchen

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Posted on October 18, 2009, in Recipes / Cooking, Uncategorized. Bookmark the permalink. Leave a comment.

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