In heavy bottom 6 quart pot, heat olive oil and butter over medium high heat. Add onion and saute until golden brown while stirring occasionally, about 5 minutes.

While the onion is cooking, heat the broth in a separate pot over medium heat.

When the onions are tender, add the rice and chopped turkey and stir to prevent burning. Allow the rice and turkey to brown a bit. The ingredients will start sticking to the bottom of the pan.

Add the white wine and scrape the bottom of the pan to remove any of those cooked bits. Continue to cook for about a minute until all of the liquid has been absorbed.

Using one ladle at a time, add hot turkey broth to the rice mixture and stir.

Once all of the broth has been incorporated, top with parmesan and parsley.