Name: Turkey Mushroom Risotto
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: 2 tablespoons butter -; 1 large shallot, chopped -; 1/3 pound chanterelles or other fresh mushrooms, chopped -; 2 cloves garlic, chopped -; 1 tablespoon 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 -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Turkey Mushroom Risotto

1. 2 tablespoons butter -

2. 1 large shallot, chopped -

3. 1/3 pound chanterelles or other fresh mushrooms, chopped -

4. 2 cloves garlic, chopped -

5. 1 tablespoon fresh sage, chopped -

6. 1 1/2 cups Arborio, Carnaroli, Vialone Nano, or other risotto rice -

7. Salt -

8. 3 cups turkey stock -

9. 2 ounces Chevre or other fresh goat cheese -

10. Black pepper to taste -

How to cook deliciously - Turkey Mushroom Risotto

1. Stage

Simmer turkey stock and water: Bring the turkey stock, plus an additional 2 cups of water, to a simmer.

2. Stage

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. Stage

Add the garlic, sage, and rice: and stir well. Sauté for another 1-2 minutes, stirring often.

4. Stage

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. Stage

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. Links: Wild Turkey Risotto - from Hunter Angler Gardener Cook Turkey, Artichoke and Kalamata Olive Risotto - from Sarah's Cucina Bella