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Recipe: Luxurious Turkey-Mushroom Risotto

Never again will left-over turkey be thought of as mundane once you feast on this delectable risotto. Sautéed white mushrooms and onions along with Arborio rice become creamy yet al dente as turkey stock is slowly stirred into this traditional Italian dish. Then add splash of white wine, diced turkey, and Parmigiano. If you're in a flamboyant mood, you might shave on fresh white truffles. For the rest of us mortals, this is already a heavenly celebration that must be served immediately.

Ingredients

Serves
4 as a first course; 2 as a main course
  • 1 1/2 ounces Glace de Volaille Gold® dissolved in 3 cups hot water (Essence de Champignon Gold® may also be used for a more intense mushroom flavor)
  • 3 tablespoons unsalted butter, divided
  • 4 ounces white mushrooms, wiped, trimmed and sliced
  • 1/2 cup finely chopped onion
  • 1 cup Arborio rice
  • 1/2 teaspoon salt (or to taste)
  • 1/4 cup dry white wine
  • 1 cup cooked turkey cut into small dice
  • 1/4 cup grated Parmigiano Reggiano cheese
  • 1/4 cup finely chopped flat-leaf parsley
  • Freshly ground black pepper to taste

Methods/steps

  1. Bring the diluted Glace de Volaille Gold® to a simmer in a small saucepan.
  2. In another, large saucepan, melt 2 tablespoons of the butter.  Add the onions and sauté them over medium-high heat until they turn golden.  Stir in the mushrooms and cook until tender, about 5 minutes.  Add the remaining tablespoon of butter, the rice, and the salt, stirring to coat the grains with butter.
  3. Pour in the wine and cook over medium-high heat until it has evaporated.
  4. Adjust the heat to medium.  Begin adding the simmering stock in ½-cup portions, stirring frequently, and waiting until the liquid is absorbed before continuing with the next addition.
  5. When finished, the rice texture should be creamy and al dente. Turn off the heat, stir in the turkey, cheese, parsley, and black pepper. Serve at once.

Additional Tips

Wine Pairing: Beaujolais or Pinot Noir

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Classic French Stocks and Sauces