Turkey and Mushroom Risotto

Turkey and Mushroom Risotto
Photo by Penden + Munk


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

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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