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Heat olive oil in a large saucepan, add garlic, leek and dried tomatoes (soaked and drained), and sauté until leek is crystal clear. Add mushrooms and thyme, mix and cook 1 minute longer. Season with salt and pepper.
Stir in rice and mix well until coated approximately 2 minutes. Add wine and stir until liquid is absorbed. Add 1 cup stock and continue stirring until absorbed. Continue adding stock and stirring, one cup at a time. Do not add more stock until the previous addition has been absorbed. Continue this way until rice is “al dente” ( approximately 20 minutes). Add turkey pieces and mix. Remove from the heat, add mozzarella cheese and mix.
Serve immediately.
Other risottos:
Risotto Milanese
Port risotto
Risotto with chicken livers, champagne and portobello
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