I recently came into a whole bunch of wild turkey legs and thighs, and needed to cook them as quickly as possible. I started looking for ways to use them that would extend their shelf lives. One way I did that was to make stock and then pick all the meat off the bones and use that meat in enchiladas and stew. Lucky for me, I ended up with close to 10 quarts of wild turkey stock. I have been slowly making my way through all that and one of the dishes I made was risotto. The risotto was awesome, but then I had a bunch of left over risotto. And when I looked for ideas on how to use leftover risotto, I came across arancini.