Method

In a 10 to 12 inch saute pan, heat the olive oil over medium heat until almost smoking. Add the onion and cook until soft and translucent, but not browned, 8 to 10 minutes. Add the garlic and the rice and stir with a wooden spoon until rice is toasted and opaque, 3 to 4 minutes.  Do not brown anything.

Add the wine, continuing to stir until all of the wine has been absorbed.

Stirring constantly, add a 4 to 6  ounce ladelful of the warmed stock to the rice mixture. When the stock has been absorbed, add another ladelful, stirring constantly.

Continue adding heated stock, always waiting for it to be absorbed before adding more.  Stir constantly until the rice is cooked, about 18 - 20 minutes. (You may have stock left over.) The rice is cooked when it is tender and creamy with a slightly firm center. Taste, and adjust the seasoning with salt and pepper.

Remove from the heat and stir in the spinach, turkey, Parmigiano-Reggiano, and the remaining tablespoon of butter until well mixed.

Serve with additional Parmigiano-Reggiano in a bowl so diners may take what they like.

Serves: 6 -8

Contributor: pat ciesla

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