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Turkey and Mushroom Risotto

Name: Turkey and Mushroom Risotto
Cuisine: italian
Ingredients: 8 cups Day-After Turkey Stock; 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

A small grocery run gets this on the table.

Ingredients

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directions

1.
Bring stock to a simmer in a medium pot over medium heat. Reduce heat to low. Cover and keep warm.
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.
3.
Add mushrooms; cook, stirring occasionally, until soft, and any liquid released has evaporated, 5-7 minutes.
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.
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.

Recipes sourced from Epicurious.com.

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