Turkey Mushroom Risotto

Directions

1. 1
   Bring the stock, plus an additional 2 cups of water, to a simmer.
2. 2
   Heat the butter in a medium-sized pot over medium-high heat for 1-2 minutes, until it begins to brown.
3. 3
   Add the shallots and mushrooms and toss to combine.
4. 4
   Salt them well and saute until the shallots are translucent, about 3 minutes.
5. 5
   Add the garlic, sage and rice and stir well.
6. 6
   Saute for another 1-2 minutes, stirring often.
7. 7
   Add 1 cup of the simmering stock.
8. 8
   Stirring constantly, let the stock evaporate before adding another 1/2 cup.
9. 9
   Repeat, stirring almost constantly, until the rice is al dente, cooked through but still a little firm.
10. 10
    This will take about 20-30 minutes.
11. 11
    When the rice is al dente, add the goat cheese and stir well to combine.
12. 12
    Add the black pepper and stir again.
13. 13
    Serve at once.