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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 4 |
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After Thanksgiving or any time you have leftover turkey stock this risotto is an excellent way to use it. Note on risotto: You must use risotto rice for this recipe or it will not work. These rices—Arborio, Carnaroli or Vialone Nano—contain special starches that slough off when you stir the rice, creating a creamy sauce without any added cream. Ingredients:
2 tablespoons butter |
1 large shallot, chopped |
1/3 lb fresh mushrooms, chopped |
2 garlic cloves, chopped |
1 tablespoon fresh sage, chopped |
1 1/2 cups arborio rice |
salt |
3 cups turkey stock |
2 ounces fresh goat cheese |
black pepper |
Directions:
1. Bring the stock, plus an additional 2 cups of water, to a simmer.
2. 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. Add the garlic, sage and rice and stir well. Sauté 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. Repeat, stirring almost constantly, until the rice is al dente, cooked through but still a little firm. This will take about 20-30 minutes.
4. 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.
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