Turkey Mushroom Risotto

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.

  • Prep time: 15 minutes
  • Cook time: 40 minutes
  • Yield: Serves 4

Ingredients

  • 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
  • Salt
  • 3 cups turkey stock
  • 2 ounces Chevre or other fresh goat cheese
  • Black pepper to taste

Method

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.