Photograph by Sian Irvine
Recipe for the Month of November 2007
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Luxurious Turkey-Mushroom Risotto with White Truffle Oil
Courtesy of More Than Gourmet
Never again will left-over turkey be thought of as
mundane once you feast on this delectable risotto.
Sautéed white mushrooms and onions along with Arborio
rice become creamy yet al dente as turkey stock is
slowly stirred into this traditional Italian dish. Then
add splash of white wine, diced turkey, Parmigiano and -
here's where it's special - a final spoonful of white
truffle oil. If you're in a flamboyant mood, you might
shave on fresh white truffles. For the rest of us
mortals, this is already a heavenly celebration that
must be served immediately.
Ingredients:
•
4 oz. white mushrooms, wiped, trimmed and sliced
•
½ c. finely chopped onion
•
1 c. Arborio rice
•
1/4 c. dry white wine
•
1½ oz. Glace de Volaille Gold® + 3 c. hot water
•
½ t. salt or to taste
•
1 c. cooked turkey cut into small dice
•
1/4 c. grated Parmigiano Reggiano cheese
•
1/4 c. finely chopped flat-leaf parsley
•
1 T. white truffle oil (available at specialty food shops)
•
Freshly ground black pepper to taste
Preparation:
Melt 2 T. of the butter in a heavy medium-size
casserole. Add the onions and sauté 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. Adjust the heat to medium. Begin adding the
hot stock in ½-cup 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. Turn off the
heat, stir in the turkey, cheese, parsley, truffle oil
and black pepper. Serve at once.
Serves 4 as a First Course; 2 as a Main Course