RISOTTO - LUXURIOUS TURKEY MUSHROOM WITH WHITE TRUFFLE OIL

By akselden

Great for leftover Thanksgiving turkey

Ingredients

• 3 T. unsalted butter
• 4 oz. white mushrooms,wiped, trimmed and sliced
• 1/2 C. finely chopped onion
• 1 C. Arborio rice
• 1/4 C. dry white wine
• 1 1/2 oz. Glace de Volaille Gold + 3 C. hot water
• 1/2 tsp. salt or to taste
• 1 C. cooked turkey cut into small dice
• 1 . C. grated Parmigiano Reggiano cheese
• 1/4 C. finely chopped flat-leaf parsley
• 1 T. white truffle oil, optional (available at specialty food shops)
• Freshly ground black pepper to taste

Details

Servings 2

Preparation

Step 1

1. Bring 3 C. water to a boil and add Glace de Volaille Gold according to package directions.

2. Melt 2 T. of the butter in a heavy medium-size casserole. Add the onions and saute over medium-high heat until golden. Stir in the mushrooms and cook until tender, about 5 minutes. Add the remaining T. of butter and the rice, turning to coat the grains with butter. Pour in the wine and cook over high heat until it has evaporated.

3. Adjust the heat to medium. Begin adding the hot stock in 1/2 C. portions. Add the salt and cook stirring frequently, until the liquid is absorbed before continuing with the next addition. When finished, the rice texture should be creamy and al dente.

4. Turn off the heat, stir in the turkey, cheese, parsley, truffle oil (if using) and black pepper. Serve at once.