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Easy Turkey and Mushroom Risotto
2020-12-08
https://www.metro.ca/userfiles/image/recipes/risotto-dindon-champignons-11432.jpg
PT15M
PT25M
PT40M
With the rack in the middle position, preheat the broiler.Spread the assorted mushrooms on a non-stick baking sheet and roast for 10 to 15 minutes until slightly golden brown. Remove from the oven and season to taste. Set aside.In a large pan or pot, heat the olive oil on medium. Sauté the onions 4 to 6 minutes or until a light golden brown.While the onions cook, soak the dried porcini mushrooms in water for 15 to 20 minutes. Use a handheld blender to puree until you get a smooth texture. Set aside.Add the rice to the onions and stir. Cook for 4 to 6 minutes to gently toast the rice.Deglaze with the white wine. Cook for 1 to 2 minutes.Add the broth, ¼ cup (60ml) at a time. Continue to gently stir. When the rice has fully absorbed the liquid, add another ¼ cup (60 ml) of broth. Season to taste.Continue this process for 12 to 15 minutes, or until the rice is al dente and nearly completely cooked.Add the porcini mushroom mixture and stir for 2 to 4 minutes until completely absorbed. Remove from the heat.Set aside 125 mL (1/2 cup) roasted mushrooms to keep as a garnish for the risotto. Add the remaining mushrooms, shredded turkey, and butter. Stir.Top with fresh parsley, the mushrooms you set aside, and parmesan cheese. Serve immediately.
8
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3 cups (750 ml) Quebec turkey cooked and shredded
2 tablespoons (30 ml) olive oil
1 cup (250 ml) chopped onion
3 cups (750 ml) assorted mushrooms sliced
1 pkg (14 g) dried Porcini mushrooms
2 cups (500 ml) Arborio rice (italian rice)
1/2 cup (125 ml) dry white wine
4-6 cups turkey broth
2 tablespoons (30 ml) butter
2 tablespoons (30 ml) parsley chopped
1/3 cup (80 ml) Parmesan cheese
To taste salt and pepper
Easy Turkey and Mushroom Risotto
8
Main course
0:15
Preparation
0:25
COOKING
0:40
TOTAL TIME
Ingredients
-
3 cups
(750 ml)Quebec turkey cooked and shredded
-
2 tablespoons
(30 ml)olive oil
-
1 cup
(250 ml)chopped onion
-
3 cups
(750 ml)assorted mushrooms sliced
-
1 pkg
(14 g)dried Porcini mushrooms
-
2 cups
(500 ml)Arborio rice (italian rice)
-
1/2 cup
(125 ml)dry white wine
-
4-6 cups
turkey broth
-
2 tablespoons
(30 ml)butter
-
2 tablespoons
(30 ml)parsley chopped
-
1/3 cup
(80 ml)Parmesan cheese
-
To taste
salt and pepper
Preparation
With the rack in the middle position, preheat the broiler.
Spread the assorted mushrooms on a non-stick baking sheet and roast for 10 to 15 minutes until slightly golden brown. Remove from the oven and season to taste. Set aside.
In a large pan or pot, heat the olive oil on medium. Sauté the onions 4 to 6 minutes or until a light golden brown.
While the onions cook, soak the dried porcini mushrooms in water for 15 to 20 minutes. Use a handheld blender to puree until you get a smooth texture. Set aside.
Add the rice to the onions and stir. Cook for 4 to 6 minutes to gently toast the rice.
Deglaze with the white wine. Cook for 1 to 2 minutes.
Add the broth, ¼ cup (60ml) at a time. Continue to gently stir. When the rice has fully absorbed the liquid, add another ¼ cup (60 ml) of broth. Season to taste.
Continue this process for 12 to 15 minutes, or until the rice is al dente and nearly completely cooked.
Add the porcini mushroom mixture and stir for 2 to 4 minutes until completely absorbed. Remove from the heat.
Set aside 125 mL (1/2 cup) roasted mushrooms to keep as a garnish for the risotto. Add the remaining mushrooms, shredded turkey, and butter. Stir.
Top with fresh parsley, the mushrooms you set aside, and parmesan cheese. Serve immediately.
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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
