Turkey and Mushroom Risotto

Name: Turkey and Mushroom Risotto
Ingredients: 8 cups Day-After Turkey Stock (click for recipe); 4 tablespoons (1/2 stick) unsalted butter, divided; 1 small yellow onion, thinly sliced; 2 cups assorted fresh mushrooms (preferably wild, but white buttons will do), thinly sliced; 2 cups arborio or carnaroli rice; 1 cup shredded leftover turkey meat (optional); 1/2 cup shredded Parmesan; Kosher salt and freshly ground black pepper; 2 tablespoons finely chopped flat-leaf parsley

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Servings: 5

Cost: $3.66 /serving

Author : Sam Sifton

recipes fall mushroom

Ingredients

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8 cups Day-After Turkey Stock (click for recipe)4 tablespoons (1/2 stick) unsalted butter, divided1 small yellow onion, thinly sliced2 cups assorted fresh mushrooms (preferably wild, but white buttons will do), thinly sliced2 cups arborio or carnaroli rice1 cup shredded leftover turkey meat (optional)1/2 cup shredded ParmesanKosher salt and freshly ground black pepper2 tablespoons finely chopped flat-leaf parsley

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Instructions

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Step 1

Bring stock to a simmer in a medium pot over medium heat. Reduce heat to low. Cover and keep warm.

Step 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.

Step 3

Add mushrooms; cook, stirring occasionally, until soft, and any liquid released has evaporated, 5-7 minutes.

Step 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.

Step 5

Stir Parmesan and remaining 1 tablespoon butter into risotto. Season to taste with salt and pepper. Divide among warm bowls. Garnish with chopped parsley.