Comforting. Rich. Layers of flavor melded together into something oh, so wonderful. You will want to share this delicious dish, so by making it, you are preparing yourself for the season of giving. Double whammy: good food and the joy of giving.
Thank you, Bon Appetit, for this stunningly simple recipe. It is destined to become a holiday classic in my family, in part because I can’t quite picture leftover turkey without seeing this steaming pot of goodness.
I sautéed a few extra cups of mushrooms in butter and garlic to serve on top of the risotto. You can’t have too much of a good thing. And, um, I overbought. Far be it from me to criticize the Bon Appetit folks, but by the time it was all said and done, I was really glad to have the extra mushrooms, because they are a bit scanty in the actual dish.
Reality Check: I would not have been able to peacefully prepare this risotto if my darling little rugrat was scampering around underfoot and climbing up my legs. So, if you also have little ones, I’d suggest making this dish only when you have some assistance!
Turkey and Mushroom Risotto
makes 4-6 servings
8 c turkey stock (or chicken broth)
4 Tbsp unsalted butter, divided
1 small yellow onion, thinly sliced
2 c assorted fresh mushrooms, thinly sliced (I used baby portabella and some white buttons)
2 c arborio rice
2 c shredded leftover turkey (I diced mine finely rather than shredding because I cannot shred meat without getting my fingers dirty, and I wanted to avoid that)
1/2 c shredded Parmesan
kosher salt and freshly ground black pepper
4 Tbsp finely chopped flat-leaf parsley
Bring stock to a simmer in a medium pot over medium heat. Reduce heat to low. Cover and keep warm (because you don’t want to bring the rice’s temperature down as you add the broth to the rice).
Meanwhile, melt 3 Tbsp butter in a large pot over medium-high heat until it begins to foam. Add onion. Saute, stirring occasionally, until onion is soft and translucent and just beginning to turn golden, about 5 minutes.
Add mushrooms; cook, stirring occasionally, until soft and until any liquid released has evaporated, 5-7 minutes.
Add rice; stir to coat. Add 1/2 cup warm stock and stir constantly until liquid is absorbed. Continue adding stock by 1/2-cupfuls, stirring constantly and allowing liquid to be absorbed, until rice is tender but still firm to the bite, about 20 minutes. Add leftover turkey meat; stir to combine and warm the meat. Add a little stock or water, if needed, to maintain creamy texture.
Stir Parmesan and remaining 1 Tbsp butter into risotto. Season to taste with salt and pepper. Divide among warm bowls. (I do recommend topping with extra mushrooms!) Garnish with chopped parsley.