We are searching data for your request:
Upon completion, a link will appear to access the found materials.
An Italian-inspired rice dish using leftover turkey, mushrooms, sage and a little fresh goat cheese.
Photography Credit:Elise Bauer
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
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.
- 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
- 3 cups turkey stock
- 2 ounces Chevre or other fresh goat cheese
- Black pepper to taste
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.
Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. Thank you!
Six delicious reasons to try this healthy farro recipe:
- High in fiber
- Full of good-for-you whole grains
- A good source of potassium and B vitamins, thanks to the cannellini beans
- A complete meal with baby greens and mushrooms
- Perfect for leftovers as it reheats (and freezes!) like a dream
See? This simple, yet healthy main dish meal is practically begging to be made!
A few questions, answered.
What is risotto made of?
Classic risotto is made of a grain, chicken or vegetable broth and (possibly) white wine, onions, garlic, and hard cheese. You can take different interpretations on this or add additional ingredients to it as well.
For example, we're using quick-cooking farro in place of the arborio rice and adding in thyme, ground turkey, baby greens, and mushrooms to this healthy mushroom risotto recipe!
Can you make risotto without wine?
Yes! Most definitely. Whether you're like me and don't always have white wine in the house (I'm over here all just making space for all the red wine in my life. ) or don't drink wine, simply just sub in extra broth in place of the wine.
What grains can you make risotto with?
You can make risotto with so many different grains. In fact, in recent months, I've really started to geek out on this. I've tried wheat berries and farro so far, both for a delicious, nuttier risotto result.
I have my eyes on trying barley next the savoriness of the cheese really brings out the nuttiness of the whole grains, creating a combination I just can't quit with.
What should risotto taste like?
It should taste creamy and savory with a bit of umami and starch. The farro should be slightly chewy and there should be enough salt in the recipe to have the flavors shine, but not be overly salty.
If you make and like this recipe, please review and rate it 5-stars at the top of the recipe card. This helps other people to find the recipes and helps this reader-supported publication, too!
Thank you so much for your feedback and support of Mae's Menu!
Turkey Mushroom Risotto - Recipes
Of course we crave creamy rice dishes complete with decadent sauces. We’re not CRAZY! But risotto is typically a calorie and fat catastrophe. Not ours, thanks to a secret ingredient: CAULIFLOWER! So much for secrets… Enjoy! Recipe adapted from Hungry Girl.com
Ingredients Part A: 2 cups finely chopped cauliflower
1 1/2 cups fat-free vegetable broth
1 1/2 cups thinly sliced baby bella mushrooms
1 1/2 cups thinly sliced white mushrooms
3/4 cup uncooked brown rice
1/4 tsp. salt, or more to taste
1/8 tsp. black pepper, or more to taste
Ingredients Part B:
4 tsp. reduced fat grated Parmesan cheese
2 wedges The Laughing Cow Light Creamy Swiss cheese
Ingredients Part C:
1lb boneless skinless Hayter’s Turkey Breast Cutlet, fresh or thawed
1 Tbsp extra-virgin olive oil
1 Tbsp minced garlic or 1 clove garlic crushed
Method of Preparation
In a medium-large non-stick pot, combine Ingredients Part A. Stir until well mixed. Bring to a boil. Reduce heat to medium low. Cover and simmer for about 35 minutes, until rice is cooked and veggies are tender.
Ingredients C: Meanwhile, mix together and minced garlic, brush on Hayter’s Turkey Cutlet brown well in a preheat skillet on medium heat. Approximately 3-4 minutes each side, until juices run clear.
Ingredient’s B: Add Parmesan style topping and cheese wedges to rice mixture, breaking the wedges into pieces. Cook and stir until cheese has melted and is evenly distributed. Spoon onto serving tray or plates. Slice the cutlets on angle into strips and layer on top of Risotto. Enjoy
Mushroom Parmesan Risotto
Rich, creamy Mushroom Parmesan Risotto is the perfect meal for a cold fall or winter night. While this is a meatless dish, the sauteed mushrooms deliver a perfectly meaty vegetable bite. I love to serve this with a side of roasted brussels sprouts or winter squash and a nice light green salad. While this is almost always a main dish meal in our house, it works as a side dish as well. Pair it with roasted chicken or pork and I’m sure everyone at your dinner table will beg for seconds.Rice, mushrooms, extra virgin olive oil, garlic, and parsley.
Risotto is one of those recipes that can be a bit intimidating until you actually try to cook it. Once you’re making it, you realize it’s not that difficult to master. The finished product should be a creamy mixture surrounding just cooked “al dente” rice. The creaminess comes from slow cooking starchy rice so that it creates its own sauce. That might sound complicated, but the secret to good risotto is really just a bit of elbow grease. It requires frequent stirring. You stir while the rice absorbs the stock a bit at a time. The key is to keep things moving so the starchy rice doesn’t stick to the bottom of the pan and scorch.
Once you’ve stirred in a cup or two of stock, you’ll probably have the hang of the cooking method. Your job is really very simple — you just to make sure you keep things moving so nothing burns!
I prefer chicken stock for this recipe, but really any sort of stock will work. Homemade chicken stock obviously tastes the absolute best, but I rarely have any on hand. Storebought stock or stock made from bouillon will work perfectly well and you’ll end up with a perfectly delicious dish.
- 6 cups chicken broth, divided
- 3 tablespoons olive oil, divided
- 1 pound portobello mushrooms, thinly sliced
- 1 pound white mushrooms, thinly sliced
- 2 shallots, diced
- 1 ½ cups Arborio rice
- ½ cup dry white wine
- sea salt to taste
- freshly ground black pepper to taste
- 3 tablespoons finely chopped chives
- 4 tablespoons butter
- ⅓ cup freshly grated Parmesan cheese
In a saucepan, warm the broth over low heat.
Warm 2 tablespoons olive oil in a large saucepan over medium-high heat. Stir in the mushrooms, and cook until soft, about 3 minutes. Remove mushrooms and their liquid, and set aside.
Add 1 tablespoon olive oil to skillet, and stir in the shallots. Cook 1 minute. Add rice, stirring to coat with oil, about 2 minutes. When the rice has taken on a pale, golden color, pour in wine, stirring constantly until the wine is fully absorbed. Add 1/2 cup broth to the rice, and stir until the broth is absorbed. Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes.
Remove from heat, and stir in mushrooms with their liquid, butter, chives, and parmesan. Season with salt and pepper to taste.
Heat the oil in a large saucepan and add the onion and celery. Sweat for 10 minutes. Add the rice and cook until any liquid has evaporated, stirring continuously. Pour in the wine and cook until reduced, continuing to stir. Gradually add the stock ladle by ladle, stirring continuously and adding more stock once each addition of liquid has evaporated.
Add the turkey, Parmesan rinds, bay leaf and thyme sprigs and cook for around 20 minutes. Stir in the mascarpone, Parmesan, butter and lemon juice.
Meanwhile, to serve, heat the oil in a frying pan and add the pancetta slices and turkey skin. Cook until very crispy and then add the garlic, fennel seeds and tarragon. Cook for a few more minutes. Scatter over the top of the risotto and serve.
Turkey and Mushroom Risotto
- 1 cup (90 g) Arborio rice*
- 1 teaspoon (5 ml) extra virgin olive oil
- 1 small yellow onion, peeled and diced
- 8 to 10 Crimini mushrooms, wiped clean and sliced
- 8 ounces (228 g) cooked turkey or chicken, diced (leftovers work well!)
- 2 tablespoons (30 ml) roasted minced garlic (jarred)
- 2 1/2 cups (600 ml) turkey or chicken broth
- 1 sprig fresh rosemary, leaves only, minced
- Salt and pepper to taste
- 1/3 cup grated Romano cheese
*These proportions of liquid to rice are for Arborio rice. If you use another type of rice, they will not work and you’ll need to adjust them by feel.
- Fill and preheat your water bath to 183F/83C.
- Put the olive oil in a frying pan and heat over medium heat.
- Sauté the onions and mushrooms until they are tender.
- Put the sautéed mushrooms and onions and all remaining ingredients, except the cheese, into a large zip-closure cooking pouch.
- Remove the air using the displacement method (Archimedes Principle) and seal by using the zip.
- Put the pouch fully into the water and cook for 45 minutes.
- Open the pouch, fluff the rice with a fork, and transfer to a warm serving bowl.
- Stir in the cheese and serve!
What to serve with Mushroom Risotto
Mushroom Risotto can be served either as a starter / appetizer, or as a main.
As a starter, serve smaller portions (remembering that this is quite rich!). For a protein main, try some of these:
Crispy Pan Fried Fish – or serve this as the main with the Mushroom risotto on the side
I usually serve it as a main course with a simple crisp green salad like a Rocket (Arugula) Salad with Balsamic Dressing and Shaved Parmesan. The peppery flavour of the Rocket lettuce is a classic pairing with rich, creamy dishes like this risotto. Bonus that it’s possibly the fastest side salad ever!! – Nagi x
PS For a Carb Blow Out, add a side of Garlic Bread or even Cheesy Garlic Bread!