Turkey Mushroom Risotto

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Total Time
55mins
Prep
15 mins
Cook
40 mins

After Thanksgiving or any time you have leftover turkey stock this risotto is an excellent way to use it. Note on risotto: You must use risotto rice for this recipe or it will not work. These rices—Arborio, Carnaroli or Vialone Nano—contain special starches that slough off when you stir the rice, creating a creamy sauce without any added cream.

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Ingredients

Nutrition

Directions

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