Total Time: 30
Yield: 6 servingsThis recipe just keeps on going. We make it with leftover acorn or butternut squash (mashed sweet potatoes work well, too), and then make rice pancakes with it the next day. One of the keys to successful risotto is to keep the stock hot so that when you add it to the rice, it doesn’t cool everything down.
Ingredients:4 cups turkey or chicken stock, divided
2 tablespoons unsalted butter
1 small onion, finely diced
3 cups arborio or carnaroli rice
2 cups pur
Instructions:In a medium-size saucepan over high heat, bring turkey or chicken stock to a boil; then reduce heat to low and bring to a simmer.
In a separate medium-size saucepan over medium-high heat, melt butter and saut