I love risotto. So last night we tried making a new risotto. We had bought a smoked turkey drumstick. So we pulled the meat off the drumstick, cutting or tearing it into small slices.
At the right moment, we added the turkey to the arborio rice that was cooking in the pan. Then we added some minced shallots, a clove of garlic, some freshly ground pepper and about a teaspoon of dried rosemary.
Right before pulling the risotto off the stove burner, we added about one-third of a cup of pear, which had been diced into small pieces -- just to add a hint of sweetness.
It was wonderful, as was the Margaux red that we drank with it. It was a Cru Bourgeois from the 2000 vintage, not the super-pricey premier crus that are most revered by wine consumers. But the bottle we drank was a steal at $45.
God, that was one sublime meal.