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Roast Turkey Risotto with Mushrooms

Roast Turkey Risotto with Mushrooms
An original use of leftover Thanksgiving turkey that goes beyond sandwiches and soup. Here's how to turn a leftover dish into an elegant masterpiece! The risotto is a soft, creamy mixture, though the grains of rice retain their shape. The addition of mushrooms adds to the feast of tastes and textures.
Ingredients:

2 cups leftover turkey, chopped
6 cups turkey or chicken stock
1 tablespoon butter
1 small onion, minced
1 1/2 cups Arborio rice
1/2 cup white wine, dry
1/2 tablespoon extra virgin olive oil
1/2 pound Brown Clamshell mushrooms, cleaned, trimmed, and sliced
1 teaspoon dried thyme, crushed
2 tablespoons freshly grated Parmesan cheese
sea salt & freshly ground black pepper, to taste




Directions:


Pour the broth into a soup kettle and bring to a boil. Reduce the heat and bring the broth to a simmer.


Sauté the onion in the tablespoon of butter over medium heat in a separate skillet. Add the rice, stirring to coat with the butter and onion.
Add the wine and bring to a boil. Stir the mixture until the wine evaporates. Reduce the heat over the skillet. Add the hot broth to the rice about one cup at a time, stirring constantly after each addition. Do not add the next cup of broth until the liquid from the first addition is nearly evaporated.


While the risotto is cooking, sauté the clamshell mushrooms in the olive oil. Cook until the mushrooms sweat and wilt.


Stir the thyme and the turkey into the rice mixture. Add the rest of the broth and continue to stir. When the liquid is absorbed, add the cooked mushrooms and heat through.


Serve in shallow bowls and sprinkle with Kosher salt, freshly ground black pepper, and Parmesan cheese



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