Leftover Turkey Risotto
Serves: Six | Prep: 20 min | Cook: 45 min
Ingredients:
Leftover Turkey Risotto:
5 cups chicken stock
1 Tbsp olive oil
4 oz smoked bacon, finely chopped
1 Tbsp butter
8 oz mushrooms, sliced
1 onion, chopped
2 garlic cloves, minced
2 tsp fresh thyme, minced
1/4 tsp pepper
1 1/2 cup arborio rice
1/2 cup white wine
2 cups leftover turkey, chopped
1/2 cup parmesan cheese, grated
3 Tbsp mascarpone cheese
1 tsp freshly ground black pepper
Directions:
In a saucepan over low heat, heat stock.
Add oil to a large pot. Add bacon, cook, 6-8 minutes, until crisp. Remove bacon from pan onto a paper towel lined plate. Melt butter, add mushroom and onions, cook, 4-6 minutes, stirring occasionally. Add garlic, thyme, and pepper. Stir and cook, 1 minute. Add rice, stir to coat. Add wine, cook, 2 minutes, until liquid evaporates. Add 2 ladles of the warmed stock into the rice. Stir and simmer, until the stock is absorbed, about 5-10 minutes. Continue to add the stock, 2 ladles at a time and with each addition cook rice until mixture seems dry, about 5-10 minutes then add more stock, until all stock is used. Stirring occasionally, this will take about 30 minutes in total. Lower heat, add parmesan, mascarpone, return cooked bacon, and chopped turkey. Stir until combined, about 2 minutes, until smooth and heated through. Serve with more thyme, parmesan, and freshly grated black pepper.
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Mushroom Mascarpone Risotto
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