Turkey and Mushroom Risotto
A creamy, comforting risotto made with leftover turkey, wild mushrooms, and Parmesan cheese. This elegant dish transforms day-after turkey stock into a luxurious Italian-style rice dish.
Ingredients
- •8 cups Day-After Turkey Stock
- •4 tablespoons unsalted butter
- •1 small yellow onion
- •2 cups assorted fresh mushrooms
- •2 cups arborio or carnaroli rice
- •1 cup shredded leftover turkey meat
- •½ cup shredded Parmesan
- •to taste Kosher salt and black pepper
- •2 tablespoons flat-leaf parsley
Cooking Instructions
- 1.
Bring stock to a simmer in a medium pot over medium heat. Reduce heat to low. Cover and keep warm.
5 min
- 2.
Meanwhile, melt 3 tablespoons butter in a large pot over medium heat until it begins to foam. Add onion. Sauté, stirring occasionally, until onion is soft and translucent and just beginning to turn golden, about 5 minutes.
5 min
- 3.
Add mushrooms; cook, stirring occasionally, until soft, and any liquid released has evaporated, 5-7 minutes.
7 min
- 4.
Add rice; stir to coat. Add 1/2 cup warm stock and stir constantly until liquid is absorbed. Continue adding stock by 1/2-cupfuls, stirring constantly, until rice is tender but still firm to the bite, about 20 minutes. Add leftover turkey meat, if using; stir to combine and to warm through, adding a little stock or water if necessary to keep mixture creamy, about 3 minutes.
23 min
- 5.
Stir Parmesan and remaining 1 tablespoons butter into risotto. Season to taste with salt and pepper. Divide among warm bowls. Garnish with chopped parsley.
5 min