Take last night’s turkey dinner and turn it into a cozy little lunchtime dish with this recipe from the Turkey Farmers of Canada. Topped with only the best Canadian Parmesan.
Recipe by Krystle @dineandfash
- Cooking: 25 minutes
- Prep: 15 minutes
- 2 tbsp olive oil
- 1 cup minced onion
- 3 cups assorted mushrooms, sliced
- 1 (14 gr) package dried porcini mushrooms
- 2 cups Arborio rice
- ½ cup dry white wine
- 4-6 cups turkey stock (as needed)
- 3 cups cooked Canadian turkey breast, chopped
- 2 tbsp Canadian butter
- 2 tbsp chopped parsley
- 1/3 cup Canadian Parmesan cheese
- Salt and pepper to taste
Set oven to broil and place oven rack in the middle of the oven. Spread the assorted mushrooms onto a non-stick baking pan and roast for 10-15 mins until lightly browned. Remove and season with salt and pepper to taste. Set aside.
Heat olive oil over medium heat in a large skillet or saucepan. Sauté onions for 4-6 minutes until lightly browned.
While onions are cooking, add dried porcini mushrooms to water and soak for 15 – 20 mins. Blend with a hand blender until smooth, set aside.
Add rice to the onions and stir. Cook for 4-6 minutes to gently toast the rice.
Deglaze the pan with white wine. Cook for 1-2 minutes. Begin to add the stock in ¼ cup increments. Continue to stir slowly. As the rice absorbs liquid and begins to dry up, add additional liquid in ¼ cup increments. Season with salt and pepper to taste.
Continue until rice is al dente, but almost cooked through, 12-15 mins. Add porcini mushroom mixture and stir until absorbed, 2-4 minutes. Remove from heat.
Set aside ½ cup of the roasted mushrooms to top the risotto when serving. Add remaining roasted mushrooms, turkey breast and butter. Mix to combine. Top with fresh parsley, ½ cup roasted mushrooms and Parmesan cheese. Serve immediately.