• NATIONAL SITE
  • BRITISH COLUMBIA
  • SASKATCHEWAN
  • ALBERTA
  • MANITOBA
  • ONTARIO
  • QUEBEC
  • NEW BRUNSWICK
  • NOVA SCOTIA
  • PEI
  • NEWFOUNDLAND AND LABRADOR
  • YUKON
  • NUNAVUT
  • NORTHWEST TERRITORIES
4

Credit
Recipe courtesy of Wink 11 (thisiswink.com)

Serves:
You can make a fantastic turkey broth for this risotto using turkey wings! Take 1 large package wings, 1 medium onion and 2 bays leaves. Bring to a boil and then lower to a simmer for 1 hour. Strain and season to taste.
  1. Dice onion.
  2. Remove sausage from casings.
  3. Mince garlic.
  4. Heat olive oil in medium sized pan.
  5. Add diced onions and sauté on medium heat until translucent, 2 -3 minutes.
  6. Add sausage and mix to break up.  Cook on medium heat until sausage is no longer pink and almost cooked through.
  7. Add minced garlic and sauté for 1 minute.
  8. Add rice and toast by stirring for 2-3 minutes.
  9. Once it starts to stick, deglaze with wine.
  10. Keep stirring while wine evaporates and absorbs into rice.
  11. Add tomato paste.
  12. Begin to add broth, one ladle at a time.
  13. Keep stirring until liquid is absorbed, 3-4 minutes.
  14. Once liquid is absorbed, add an additional ladle of broth and stir to incorporate until absorbed.
  15. Repeat until rice is cooked through but a little al dente, 12 - 14 minutes. You may have some broth left over.
  16. Remove from heat.
  17. Add butter and stir.
  18. Garnish with Parmesan cheese.
  19. Serve immediately.

Bon Appetit! Take a photo and share this recipe #CanadianTurkey