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Dinner: very pale. Risotto with leftover turkey bits stirred in, white asparagus*, bread, French butter. And red wine. Pale but tasty. (The turkey, purchased from the TCU dining services, was roasted with a large branch of rosemary laid on it, so the entire thing is faintly rosemary-infused.)

* Purchased a couple of days ago: I didn't plan an all-white meal; I just had no other veg ready for cooking.

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How was the turkey risotto? What was in it besides rice and some kind of liquid?

We did shrimp grilled on rosemary skewers yesterday, so I may be rosemary-ed out, but it's a thought.

It was basically rice and some sort of liquid. :) Onion, chopped small but not minced like the recipe wanted, because I are lazy. Cook in olive oil on low heat until bored, then turn to medium and cook a bit more. Then toss in 2 cups arborio rice and sautee until ends of rice translucent and there's a white spot in the middle. Have 8 cups chicken stock (I used the box :D) simmering, and add it 1 cup at a time, stirring until it's absorbed. After 6 cups, start adding it in 1/2 cup increments, tasting rice until it's right about the appropriate texture. Then I took it off the heat and threw in abut 1.5-2 cups chopped cooked turkey, 2 Tb butter, and stirred until the butter was melted.

The recipe I was using called for 1.2 cup white wine to be added to the rice first, and it might have added a nice tang, but I had no white wine. The rosemary kept it from being bland, though. It ended up quite good, especially since it's the first time I've made risotto. :D

Thanks--I should have been more specific, risotto is one of the things I can make, but I didn't know what liquid you used, if you added cheese, etc.

We have *so* *much* turkey leftover, and Chad is talking soup, but it's not my favorite, so I may well lobby for this. We can always just make the risotto straight and add the turkey to a bit of it to see what we think.

:D If you've got a copy of the latest edition of the Joy of Cooking, it's the basic recipe minus the wine and cheese, because I had neither.

I've got a recipe here that I'm going to do in the next day or two with more turkey - Chicken Fricassee with Biscuit Topping. (serves 2)

2 Tb butter
1 white onion, diced
1 celery stalk, in 1/4-in slices
1 carrot, peeled, in 1/4-in rounds
1 t fresh thyme
1/4 c. all-purpose flour
4 cups chicken broth
1/2 pound skinless, boneless chicken breast, in 1-in chunks (I'm going to used cooked turkey instead)
Salt & peper to taste
1 pkg ready-bake frozen biscuits, or refrigerated biscuits.

Heat butter, sautee onion, celery, carrot, thyme, 4 min over medium heat.

Add flour, mix well. Slowly add broth, stirring constantly, bring to simmer. Simmer for 20 min, uncovered, skimming off any foam tht rises.

Preheat oven to 400°.

Add chicken & cook for 10 more minutes. Season with salt and pepper. (Obviously, I'm not going to cook it for 10 more minutes here.)

Transfer to casserole dish. Place biscuits evenly over top of mixture. Bake until bisuits are cooked.

This is from The Everything Cooking for Two Cookbook.

Yeah, I saw a recipe for pot pie that was basically like that. The idea of plunking biscuits or biscuit mix on top is very appealing, because it means I can use a casserole dish not a pie plate. We'll see. Chad may just eat all the turkey in the form of turkey-and-stuffing sandwiches, and you know, that's not a problem for me . . .

I like turkey sandwiches, but for me they have to be turkey, bread, mustard, and a little bit of lettuce. And if I buy a loaf of sandwich bread, it'll never get fully eaten, so I don't. XD

That sounds seriously delicious. I have to figure out where I can buy arborio rice around here!

It was much better than I expected it would be - quite often things I try to make end up glop. XD

I didn't use all the chicken broth when cooking it, so I've saved that and plan to put it in when reheating the leftovers, to save it from getting icky-sticky.

Another thing you can do with leftover risotto is to add an egg (or more, depending on how much) and fry it in little patties. It's seriously yummy, although if you have big chunks of things like turkey or asparagus, you probably need more egg to get the patties to cohere.

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