Ingredients
5cupschicken broth,low-sodium, canned, or homemade stock
1cupwater
3tbspolive oil
1½lbleeks,(about 3)
2cupsarborio rice
½cupdry white wine
2tspsalt
1smoked turkey,(6 oz)
1cupMascarpone cheese
¼tspfresh ground black pepper
Preparation
In a medium saucepan, bring the broth and water to a simmer.
In a large pot, heat the oil over moderately low heat.
Add the leeks and cook, stirring occasionally, for about 10 minutes until translucent.
Add the rice and stir for about 2 minutes until it begins to turn opaque.
Add the wine and salt to the rice and cook, stirring frequently, until all of the wine has been absorbed.
Add about ½ cup of the simmering broth to the rice and cook, stirring frequently, until the broth has been completely absorbed.
The rice and broth should bubble gently. Adjust the heat as needed.
Continue cooking the rice, adding the broth ½ cup at a time and allowing the rice to absorb the stock before adding the next ½ cup.
Cook the rice in this way for about 25 to 30 minutes in all until tender.
The broth that hasn’t been absorbed should be thickened by the starch from the rice.
Add the turkey, cheese, and pepper.
