Turkey and Mushroom Risotto

Turkey and Mushroom Risotto
Photo by Penden + Munk


  • 4 tablespoons unsalted butter
  • freshly ground black pepper
  • 1 small yellow onion
  • 2 tablespoons flat-leaf parsley
  • ½ cup shredded Parmesan
  • 1 cup leftover turkey meat (optional)
  • Kosher salt
  • + 3 more ingredients
    • 2 cups arborio rice
    • 8 cups Day-After Turkey Stock
    • 2 cups assorted fresh mushrooms (preferably wild, but white buttons will do)

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 ...

View full recipe at Epicurious


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