Saffron Risotto with Hazelnuts and Smoked Turkey

Ingredients

1 large leek, large dice

20 each grape tomatoes

2 tablespoons olive oil

salt and fresh ground black pepper, to taste

3 tablespoons unsalted butter

1 large white onion, diced

4 cups chicken stock

1 cups arborio rice

1 teaspoon saffron

2 cups smoked turkey, large chunks

2 tablespoons parsley, chopped

1 cup parmesan cheese, grated

1 cup hazelnuts, toasted, peeled, and chopped

Directions

Pre-heat oven to 400F. Place the leek and grape tomatoes in a small roasting pan, drizzle with the olive oil and season with salt and pepper. Roast for 20 minutes until the leeks start to color and the tomatoes collapse; reserve.

Heat stock and hold at a simmer. In another (heavy) saucepan, sweat the onion in the butter until the onion is translucent; season with salt and pepper. Add the rice and saffron and sweat until a translucent margin appears around the outside of each rice grain. Begin adding stock, 1/2 cup at a time, stirring constantly over low heat until each addition is completely absorbed. Continue adding stock until the rice grains are al dente and the risotto is creamy.

Fold in the leek, tomatoes, smoked turkey, parsley, and half the Parmesan; check seasoning.

Serve topped with the hazelnuts and remaining Parmesan.