One of the reasons I wanted to make a turkey on Thanksgiving this year instead of just turkey breasts is that I wanted leftovers so I could try this turkey and mushroom risotto from Bon Appétit. I didn’t have turkey stock, so I used vegetarian “chickn” broth instead, and I found that 6 cups gave me the right consistency (though leftovers could have used more broth). This was absolutely delicious! Honestly, it’s hard to go wrong with risotto, especially if it’s got parmesan.
6-8 cups turkey stock
4 Tbsp. (½ stick) unsalted butter or margarine, divided
1 small yellow onion, thinly sliced
2 cups assorted fresh mushrooms (preferably wild, but white buttons will do), thinly sliced
2 cups arborio or carnaroli rice
1 cup shredded leftover turkey meat (optional, but that’s kind of the point)
½ cup shredded parmesan
kosher salt and freshly ground black pepper
2 Tbsp. finely chopped flat-leaf parsley, to garnish
Bring stock to a simmer in a medium pot over medium heat. Reduce heat to low. Cover and keep warm.
Meanwhile, melt 3 Tbsp. butter in a large pot over medium heat until it begins to foam. Add onion. Sauté, stirring occasionally, until onion is soft and translucent and just beginning to turn golden, about 5 minutes.
Add mushrooms; cook, stirring occasionally, until soft, and any liquid released has evaporated, 5-7 minutes.
Add rice; stir to coat. Add ½ cup warm stock and stir constantly until liquid is absorbed. Continue adding stock by ½-cupfuls, stirring constantly, until rice is tender but still firm to the bite, about 20 minutes. Add leftover turkey meat, if using; stir to combine and to warm through, adding a little stock or water if necessary to keep mixture creamy, about 3 minutes.
Stir parmesan and remaining 1 Tbsp. butter into risotto. Season to taste with salt and pepper. Divide among warm bowls. Garnish with chopped parsley.