Turkey and Leek Risotto

It just snowed for the first time this year. I honestly really wasn't paying that much attention, as I was running late for class and more excited that I had just dropped off some white bean soup and lemon pie for a sick friend, but seeing snow in the air is always nice, no matter how distracted I am.

I hope your December is going smoothly and your Christmas shopping is complete -unless you are one of those crazies who actually finds pleasure in spending the entire morning hunting for a parking spot at the mall, only to be elbowed every 3 seconds in the overcrowded mall while searching for that "perfect gift" that never seems to appear. 

Can you tell I don't like crowds and am a notoriously bad gift-giver?

Because I am absolutely horrible at picking out gifts, I have decided to keep it simple this year. I ordered spices from Penzey's and self-sealable tea bags on Amazon and put together homemade mulling spices. Who doesn't want homemade mulling spices? Everyone can use them. You simply put cider or wine in a pot on the stove, add the bag of spices, and you're good! Here's to hoping I actually do an alright job with gifts this year. And yes, everyone on my list is getting mulling spices, no matter how special (or not special) they are to me. Maybe that's the sign of bad gift giving again... oops.

Turkey and Leek RisottoPerfect for the leftover turkey from thanksgiving and the leftover leeks that were not used up for a fish bouillabaisse last week.

Serves 6. Adapted from Cooking Light

• 5 ½ cups chicken broth 
• 1 tablespoon butter, divided
• 2 teaspoons olive oil, divided
• 3 cups thinly sliced leek (about 3 large)
• ¾ teaspoon salt, divided
• ¼ cup finely chopped shallots
• 1 ½ cups uncooked Arborio rice or other short-grain rice
• ½ cup dry white wine
• 2 cups chopped cooked turkey (light and dark meat)
• 1 teaspoon dried thyme
• 1 teaspoon dried fresh sage
• ⅓ cup grated fresh pecorino Romano cheese
• ¼ teaspoon freshly ground black pepper

Bring chicken broth to a simmer in a medium saucepan (do not boil). Keep warm over low heat.

Melt 1 teaspoon butter and 1 teaspoon oil in a large saucepan over medium heat. Add leek to pan; cook 7 minutes or until tender, stirring occasionally. Stir in ¼ teaspoon salt. Place leek mixture in a a bowl and set aside. Melt remaining 2 teaspoons butter and remaining 1 teaspoon oil in pan. Add shallots to pan; cook 2 minutes or until tender, stirring occasionally. Add rice; cook 2 minutes, stirring constantly. Stir in wine; cook 1 minute or until liquid is nearly absorbed, stirring constantly. Stir in ½ cup stock and ¼ teaspoon salt; cook until liquid is nearly absorbed, stirring constantly. Add remaining stock, ½ cup at a time, stirring constantly until each portion of the stock is absorbed before adding the next (about 28 minutes total).

Stir herb, turkey and leeks into the rice; cook 1 minute or until thoroughly heated. Remove from heat; stir in remaining ¼ teaspoon salt, pecorino Romano cheese, and pepper. Serve.