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!