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"For I know the plans I have for you," says the Lord. "They are plans for good and not for disaster, to give you a future and a hope." Jeremiah 29:11

God bless.



Tuesday, December 4, 2012

Turkey and Mushroom Risotto



The best leftover dish is the first sandwich you make from what's left of the turkey, standing barefoot in a quiet kitchen lighted only by the dim bulb above the stove: thick whole grain bread with mayo and fresh-carved turkey. Oops, wrong recipe! Even though leftover turkey sandwiches may be your favorite, you’ll want to save a little turkey to make this incredible risotto dish. The soft richness of the meal amplifies the memory of the turkey dinner it originated from – and another great reason to share it with family!

INGREDIENTS (Serves 6)
  • 8 cups turkey stock
  • 4 tablespoons healthy spread (instead of butter)
  • 1 large yellow onion, thinly sliced
  • 2 cups assorted fresh mushrooms (your choice) thinly sliced
  • 2 cups Arborio or Carnaroli rice
  • 2-3 cups shredded turkey meat
  • 1 cup shredded Parmesan
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons finely chopped flat-leaf parsley

PREPARTION

·         Bring stock to a simmer in a medium pot over medium heat. Reduce heat to low. Cover and keep warm.
·         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.
·         Add mushrooms; cook, stirring occasionally, until soft, and any liquid released has evaporated, 5-7 minutes.
·         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.
·         Stir Parmesan and remaining 1 tablespoons butter into risotto. Season to taste with salt and pepper. Divide among warm bowls. Garnish with chopped parsley. 

Enjoy!
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