Bobby Flay? Are you out there? I know you simply must be reading my blog, right? Right?!?
Well, even if Bobby Flay isn’t, I know I have some serious Bobby Flay fans who do read this blog. And I want you all to know that thanks to Bobby Flay, I have finally embraced risotto.
Sure, I’ve made it many times before. But I’ve never been wowed by it … until I had dinner at Bobby Flay’s Mesa Grill in New York last week. Oh. My. God. I had the most wonderful, creamy, delicious risotto ever, and it won me over. So, I had to come home and try making it again.
This isn’t Bobby Flay’s magnificent recipe, but this is delicious nonetheless. The earthy artichoke hearts go so well with the firm turkey bits and salty kalamatas, and it’s all enveloped in the requisite rich and creaminess of risotto.
And the kids? Will and Paige can’t get enough of it, artichoke hearts and all. Seriously. Paige saw Will eating a quick bowl of this better school today and demanded that he share. And that little girl, just a few weeks shy of one year old, knows exactly when to say Mmmmmm!
With Thanksgiving right around the corner, this is a recipe you will want to bookmark for leftovers. Or, make it now (you could probably substitute chicken for the turkey in a pinch).
And as for Bobby Flay, if you are reading, thanks for opening my eyes. I was so wrong about risotto.
(Psst! Bobby Flay’s Mesa Grill Cookbook: Explosive Flavors from the Southwestern Kitchen has loads of great recipes from his restaurant. Just sayin’.)
- 2 tbsp extra virgin olive oil
- 1 small onion, finely chopped
- 1 large clove garlic, minced
- 1 cup Arborio rice
- 1/2 cup white wine
- 4 cups chicken broth
- salt and pepper, to taste
- 1 cup cooked turkey breast, chopped
- 1/4 cup kalamata olives, chopped
- 1 box frozen artichoke hearts, thawed and chopped
- 1/2 cup freshly grated Romano cheese
- flat leaf parsley, optional
- In a large pot, heat the oil over medium heat. Add the onion and cook, stirring frequently until translucent. Add the garlic and cook for one minute, until fragrant. Add rice and stir to mix, toast for a minute or so. Deglaze the pan with wine. Cook until wine is fully absorbed.
- Now, begin adding chicken broth one big ladle at a time. Stir after each edition and allow to fully absorb into rice before you add another until all the broth has been added and absorbed. This will take probably 20-25 minutes, so be patient.
- Finally, stir in the artichokes, calamatas, turkey and Romano. Mix well. Then cover and let cook for 2-3 minutes.
- Serve, garnished with parsley, if desired.