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.

Top shot of turkey mushroom risotto in a bowl ready to serve

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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