An Italian-inspired rice dish using leftover turkey, mushrooms, sage and a little fresh goat cheese.
Have leftover turkey stock? Our T-day turkey produced 3 quarts of stock this year. This risotto by Hank is a great way to use it. So creamy, my dad begged Hank for the recipe, and here it is. ~Elise
To me, leftover poultry always means risotto, no matter if it’s chicken or turkey. Why? Because I always make stock from the carcasses and I use this stock to flavor the rice.
There’s also often a bit of leftover meat hanging around—especially with a leftover turkey—so that goes into the rice as well. Add a few mushrooms and some herbs and booyah! You have the makings of some high-end comfort food.
A good risotto requires patience, and a strong stirring arm. You must stir the rice almost constantly for upwards of a half-hour, otherwise you will not get that wonderful creaminess that makes a risotto a risotto.
You add the turkey stock and/or water slowly, letting each little bit evaporate before adding the next glug, stirring all the while.
It’s a labor of love.
I used chanterelle mushrooms for this dish, because they go so well with turkey. You could use any fresh mushrooms, although the giant portobellos are not ideal here. I happen to like shiitake mushrooms with chicken.
Cheese is pretty much a given with risotto, and Elise came up with the idea of using chevre, a fresh goat cheese. It’s a little funky and very tangy, which adds to the overall flavors of this dish. If you wanted to go more traditional use pecorino or parmesan.
Serve this risotto with a green salad (arugula would be nice) and a crisp white wine, such as a Sancerre, an un-oaked Chardonnay, Pinot Grigio or Chenin Blanc. If you are a beer drinker, a pilsner or lager would be perfect.
Turkey Mushroom Risotto Recipe
- Prep time: 15 minutes
- Cook time: 40 minutes
- Yield: Serves 4
You must use risotto rice for this recipe or it will not work. These rices—Arborio, Carnaroli or Vialone Nano—contain special starches that slough off when you stir the rice, creating a creamy sauce without any added cream. You can use chicken stock instead of turkey stock, but note that the turkey stock is what gives this risotto its turkey flavor.
Ingredients
- 2 Tbsp butter
- 1 large shallot, chopped
- 1/3 pound chanterelles or other fresh mushrooms, chopped
- 2 garlic cloves, chopped
- 1 Tbsp fresh sage, chopped
- 1 1/2 cups Arborio, Carnaroli, Vialone Nano, or other risotto rice
- Salt
- 3 cups turkey stock
- 2 ounces Chevre or other fresh goat cheese
- Black pepper to taste
Method
1 Simmer turkey stock and water: Bring the turkey stock, plus an additional 2 cups of water, to a simmer.
2 Cook shallots and mushrooms: Heat the butter in a medium-sized pot over medium-high heat for 1-2 minutes, until it begins to brown. Add the shallots and mushrooms and toss to combine. Salt them well and sauté until the shallots are translucent, about 3 minutes.
3 Add the garlic, sage and rice and stir well. Sauté for another 1-2 minutes, stirring often.
4 Start adding stock: Add 1 cup of the simmering stock. Stirring constantly, let the stock evaporate before adding another 1/2 cup. Repeat, stirring almost constantly, until the rice is al dente, cooked through but still a little firm. This will take about 20-30 minutes.
5 When the rice is al dente, add the goat cheese and stir well to combine. Add the black pepper and stir again. Serve at once.
Links:
Wild Turkey Risotto – from Hunter Angler Gardener Cook
Turkey, Artichoke and Kalamata Olive Risotto – from Sarah’s Cucina Bella
