Risotto with Smoked Turkey, Leeks and Mascarpone

In a medium saucepan, bring the broth and water to a simmer.

In a large pot, heat the oil over moderately low heat. Add the leeks and cook, stirring occasionally, until translucent, about 10 minutes. Add the rice and stir until it begins to turn opaque, about 2 minutes.

Add the wine and salt to the rice and cook, stirring frequently, until all of the wine has been absorbed.

Add about 1/2 cup of the simmering broth to the rice and cook, stirring frequently, until the broth has been completely absorbed. The rice and broth should bubble gently; adjust the heat as needed. Continue cooking the rice, adding the broth 1/2 cup at a time and allowing the rice to absorb the stock before adding the next 1/2 cup. Cook the rice in this way until tender, 25 to 30 minutes in all. The broth that hasn't been absorbed should be thickened by the starch from the rice. You may not need to use all of the liquid, or you may need to add more broth or water. Add the turkey, cheese and pepper.

Wine Recommendation: Go for an Italian white wine with good body and acidity to offset the creaminess here. Look for an Arneis from the Piedmont region or pinot grigios from the regions of Alto Adige or Collio.