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Turkey Mushroom Risotto
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Prep Time:
15 minutes
Cook Time:
40 minutes
Total Time:
55 minutes
Italian-inspired turkey and mushroom risotto with sage and goat cheese.
Ingredients:
  • 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
Instructions:
  • Combine the turkey stock and 2 cups of water in a pot and bring to a gentle simmer.
  • Sauté shallots and mushrooms: Brown the butter in a medium-sized pot over medium-high heat. Add shallots and mushrooms, season generously with salt, and cook until shallots are translucent, around 3 minutes.
  • Stir in the garlic, sage, and rice until well combined. Sauté for an additional 1-2 minutes, stirring frequently.
  • Gradually incorporate the simmering stock: Begin with 1 cup, allowing it to evaporate while stirring. Continue this process with 1/2 cup increments, stirring often, until the rice reaches al dente consistency, about 20-30 minutes.
  • Once the rice is perfectly cooked, mix in the creamy goat cheese until it melts beautifully. Sprinkle in the black pepper and give it another good stir. Serve immediately for the ultimate indulgence. Enjoy your delicious risotto!

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