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
to 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.