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.