I had turkey stock cubes in the freezer which are great to have on hand when you are preparing risotto since you need almost 4 cups of stock. I omitted the marscapone or ricotta cheese but I still had the parmesan to give it the smooth feeling. I had leftover roast chicken that I heated up and threw on top of this risotto if you want to add more protein.
|3.5||cups||chicken or vegetable stock|
|3||tbsp||extra virgin olive oil|
|splash||dry white wine|
|2||tbsp||mascarpone or ricotta|