Red wine braised turkey legs over parmesan risotto

In a rondeau or Dutch oven, combine onions, crushed garlic and the brined turkey legs with salt, cracked black pepper, fresh rosemary and thyme and a generous amount of red wine; set aside until ready to bake.

Braise in the 350F oven alongside the crown, about 2 hours, until fall-off-the-bone tender.

Lift the legs from the braising liquid and cool before vacuum packing.

Thaw if frozen and reheat in a 350F oven until hot through, without further cooking.

Risotto: in a wide pot over low to medium heat, cook onions in olive oil until translucent. Add the arborio rice and stir vigorously a minute or two.

Add the white wine and stir until almost cooked out. Add hot turkey stock a ladle at a time, stirring, until the rice is slightly al dente and thickened. Finish with a pat of butter and a generous handful of parmesan; it should be creamy but loose enough to fall flat when the plate is tapped.

Shred the leg meat with a fork into chunky strips and add to the reduced red wine braising liquid to soak it up.

Plate the risotto, tap flat, top with the braised turkey leg and fresh parsley.