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
- 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
Simmer turkey stock and water
Bring the turkey stock, plus an additional 2 cups of water, to a simmer.
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.
Add the garlic, sage and rice
and stir well. Sauté for another 1-2 minutes, stirring often.
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.
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.
Wild Turkey Risotto - from Hunter Angler Gardener Cook
Turkey, Artichoke and Kalamata Olive Risotto - from Sarah's Cucina Bella