If risotto has ever seemed intimidating, put down the “instant” rice and listen up: Unlike its cousin, regular rice, risotto is so forgiving that the only way to screw it up is to walk away from the stove. After Thanksgiving is a great time to learn how to make it, because this creamy, indulgent dish is perfect for tucking into on a chilly fall day. As a vehicle for leftover turkey, risotto makes a strong case.

Risotto is made with a different type of rice than the standard white or brown: it’s called arborio and is usually readily available in grocery stores in the aisle with the other rice. Arborio has a great water-absorbing capacity and is a short-grained variety. When cooked with enough water, it retains a bit of a bite in the grain but develops a creamy texture. Typically, you give it a little boost with butter at the beginning and parmesan cheese at the end.

There are no rules about what goes into risotto, and it has the advantage of being cooked in liquid, so the meat doesn’t dry out quickly. This is great for leftover turkey, because at this point you’re sick of leftover turkey sandwiches. Also think about any leftover vegetables you have in the fridge, because they can probably go into your risotto too. Anything without a lot of sauce is good: grilled mushrooms, sautéed asparagus, roasted squash. If there’s any left at this point, you can even throw a little gravy in there.

To start, you’re going to sauté your rice and shallots in butter in a large sauté pan over medium heat. On a second burner, you’ll want a stock pot with your broth or stock. If you made broth from your carcass, this is a great use. If not, you can make it with Better Than Bouillon or just use any chicken stock you normally buy. (It doesn’t have to be turkey stock; even vegetable stock would work.) Bring your broth to a nice simmer.