Turkey And Mushroom Risotto

Name: Turkey And Mushroom Risotto
Ingredients: 8 cups; 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

9 ingredients

5 steps

Ingredients

8 cups
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

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. Saute, 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.