Turkey Mushroom Risotto

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.

• Ready In: 55 mins
• Serves: 4

Ingredients

• 2  tablespoons butter
• 1  large shallot, chopped
• 1⁄3 lb fresh mushrooms, chopped
• 2  garlic cloves, chopped
• 1  tablespoon fresh sage, chopped
• 1 1⁄2 cups arborio rice
•  salt
• 3  cups  turkey stock
• 2  ounces  fresh goat cheese
•  black pepper

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.