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!
