Turkey and Mushroom Risotto

Turkey and Mushroom Risotto
Photo by Penden + Munk


  • 4 tablespoons unsalted butter
  • 1 small yellow onion
  • Kosher salt
  • 1 cup leftover turkey meat (optional)
  • 2 tablespoons flat-leaf parsley
  • 2 cups arborio rice
  • ½ cup shredded Parmesan
  • + 3 more ingredients
    • 8 cups Day-After Turkey Stock
    • freshly ground black pepper
    • 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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