After Thanksgiving Risotto

Name: After Thanksgiving Risotto
Ingredients: 1 tablespoon butter; 1 tablespoon olive oil; 1 small onion, diced; 2 cloves garlic, minced; 1 cup sweet potato, peeled and cut (roughly) into rice-like shapes: slice into rounds like potato chips, then into thin matchsticks, then cut down to small grains; 1 cup Arborio or other short grain risotto rice; 5 leaves fresh sage, chopped; leaves from a small bunch of thyme, about 5-7 sprigs; 1/4 cup dry white wine; 4-5 cups turkey stock (see cook's note below); shredded leftover turkey meat (I prefer dark), whatever you have left from Thanksgiving dinner; 1/4 cup freshly grated Parmesan cheese, plus more for topping each bowl to serve

12 ingredients

1 steps

Ingredients

1 tablespoon butter
1 tablespoon olive oil
1 small onion, diced
2 cloves garlic, minced
1 cup sweet potato, peeled and cut (roughly) into rice-like shapes: slice into rounds like potato chips, then into thin matchsticks, then cut down to small grains
1 cup Arborio or other short grain risotto rice
5 leaves fresh sage, chopped
leaves from a small bunch of thyme, about 5-7 sprigs
1/4 cup dry white wine
4-5 cups turkey stock (see cook's note below)
shredded leftover turkey meat (I prefer dark), whatever you have left from Thanksgiving dinner
1/4 cup freshly grated Parmesan cheese, plus more for topping each bowl to serve

Directions

1

["To make turkey stock with your leftover carcass after Thanksgiving, here is how my mom and I went about it this year: Separate the wings, thighs and drumsticks from the trunk (so that everything fits in the stockpot!) Sharp knives are hard to come by at my mother's so I couldn't manage to cut away the backbone, but I was able to break each of the thighbones in half - this helps to really thicken the stock as it cooks as the marrow can participate. Add the pieces to your largest stockpot and add vegetables on hand - we had some celery stalks, a few carrots, an onion which we halved, and the stems from a bunch of parsley - as well as spices and herbs - we used a bunch of thyme and the leftover sage stems from our stuffing, bay leaves, a few loose peppercorns and a cinnamon stick (this is my new trick to increasing the depth of flavor of any stock). Cover with water and place on the stove. Bring to a boil, add salt (about 2 tsp to a tablespoon), then reduce to a simmer and cook 4 hours before straining and storing. When stored, expect it to thicken up a bit (bone stock is like gelatin after all), but it will thin out again once rewarmed.", "To make the risotto, warm 4-5 cups of turkey stock on the back burner of the stovetop. Do not boil or simmer, you do not want to evaporate any of your delicious stock.", "On the front burner, melt the butter and oil in a large sautee pan with high sides (I actually use my wok a lot to make risotto!) Add the onion and a bit of salt and pepper and cook until soft and translucent, about 7 minutes. Add the sage, thyme, and garlic and cook for another minute until fragrant.", "Add the sweet potato \"rice\"" and real rice to the pan and stir to coat with the butter/oil. Toast for about 3 minutes