Rachael Ray Every Day

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Recipe Summary

prep:
15 mins
cook:
40 mins
total:
55 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a medium saucepan, bring the turkey stock to a boil. Lower the heat to low and cover to keep warm.

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  • Meanwhile, in a large saucepan, melt 2 tablespoons butter over medium heat. Add the pancetta and cook, stirring, until crisp and golden, about 5 minutes; using a slotted spoon, transfer to paper towels to drain. Add 2 more tablespoons butter and the onion and cook, stirring, until softened, about 5 minutes. Stir in the rice and cook for 1 minute; add the wine and cook until absorbed, about 2 minutes. Add about 1/2 cup warm stock and cook, stirring constantly, until absorbed. Continue adding the stock 1/2 cup at a time, stirring, until the rice is al dente and cooked through, about 20 minutes (the risotto should be slightly soupy, but not runny).

  • Stir in the turkey and tomatoes and cook, stirring, until the tomatoes soften, about 3 minutes. Stir in the remaining 4 tablespoons butter, the arugula, 1/2 cup cheese and the pancetta; season with salt and pepper. Serve immediately with the remaining 1/4 cup cheese.

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