Our T-day turkey produced 3 quarts of stock this year.
This risotto byHankis a great way to use it.
So creamy, my dad begged Hank for the recipe, and here it is.
Elise Bauer
~Elise
To me, leftover poultry always means risotto, no matter if it’s chicken or turkey.
Because I always make stock from the carcasses and I use this stock to flavor the rice.
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.
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.
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.
If you are a beer drinker, a pilsner or lager would be perfect.
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 saute until the shallots are translucent, about 3 minutes.
Saute for another 1-2 minutes, stirring often.
Add 1 cup of the simmering stock.
Stirring constantly, let the stock evaporate before adding another 1/2 cup.
This will take about 20-30 minutes.
Stir well to combine.
Add the black pepper and stir again.
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