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Living Well: Turkey and Mushroom Risotto

Chef Keith is cooking up a delicious recipe with turkey leftovers.

Turkey and Mushroom Risotto

8 c.  Turkey Stock (or chicken stock)

1/2 c. White wine or Porter (optional)

2 oz.  Unsalted butter, divided (4 Tbsp. = 1/2 stick)

1 ea. Small yellow onion, thinly sliced

2 c. Fresh mushrooms (preferably wild, but white buttons will do), thinly sliced

2 c. Arborio or carnaroli rice

1 c. Shredded turkey meat

1/2 c. Shredded Parmesan

TT Kosher salt and freshly ground black pepper

1/2 tsp Chopped fresh thyme

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

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
turn golden, about 5 minutes.

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

Add rice; stir to coat.

Deglaze with wine, porter, or stock

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 turkey meat, stir to combine and to warm through, adding a little stock or water if necessary to keep mixture creamy, about 3 minutes.

Stir Parmesan, remaining 1 tablespoons butter, and chopped thyme into risotto. Season to taste with salt and pepper.

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