RISOTTO WITH TURKEY, MUSHROOMS AND PEAS
Turkey makes an unexpected but welcome addition to this traditional risotto.
Provided by Martha Rose Shulman
Categories dinner, weekday, appetizer, main course
Time 1h30m
Yield Serves four to six
Number Of Ingredients 13
Steps:
- Place the mushrooms in a large Pyrex measuring cup, and pour in 2 cups boiling water. Allow to sit for 30 minutes. Line a strainer with cheesecloth, place it over a bowl and strain the mushrooms. Squeeze the mushrooms over the strainer then rinse several times to rid them of sand. Set aside. Combine the mushroom soaking liquid with the stock in a saucepan.
- Bring the stock to a simmer over low heat, with a ladle nearby or in the pot. Make sure that the stock is well seasoned.
- Heat the olive oil over medium heat in a wide, heavy nonstick skillet or a wide, heavy saucepan. Add the onion and a generous pinch of salt, and cook gently until the onion is just tender, about three minutes. Do not brown.
- Stir in the rice, porcinis and garlic. Stir until the grains separate and begin to crackle. Add the wine, and stir until it is no longer visible in the pan. Begin adding the simmering stock a couple of ladlefuls (about 1/2 cup) at a time. The stock should just cover the rice and should be bubbling neither too slowly nor too quickly. Cook, stirring often, until it is just about absorbed. Add another ladleful or two of the stock, and continue to cook in this fashion, adding more stock and stirring when the rice is almost dry. You do not have to stir constantly, but stir often. After 15 minutes, stir in the turkey and the peas, and continue to add stock as instructed above. The risotto is done in 20 to 25 minutes, when the rice is just tender all the way through but still chewy. Taste now and adjust seasoning.
- Add another ladleful or two of stock to the rice. Stir in the chives and Parmesan, and remove from the heat. The mixture should be creamy (add more stock if it isn't). Serve right away in wide soup bowls or on plates, spreading the risotto in a thin layer rather than a mound.
Nutrition Facts : @context http, Calories 485, UnsaturatedFat 7 grams, Carbohydrate 71 grams, Fat 11 grams, Fiber 6 grams, Protein 22 grams, SaturatedFat 3 grams, Sodium 883 milligrams, Sugar 6 grams, TransFat 0 grams
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arrens weda
[email protected]I'm not a big fan of turkey, but this recipe changed my mind. The turkey was moist and flavorful, and the combination of mushrooms and peas was delicious. I'll definitely be making this again!
Uman Ali
[email protected]This recipe is a keeper! I've made it several times and it's always a hit. The turkey and mushrooms are a great combination and the peas add a nice touch of sweetness. I highly recommend this recipe!
Claudine Calma
[email protected]Meh.
Mdshahinhossin Talish
[email protected]Definitely a 5-star recipe! The risotto was cooked to perfection and the flavors were amazing. I will definitely be making this again and again.
Mursaleen AMCA
[email protected]The instructions were clear and easy to follow, but the risotto didn't turn out as creamy as I expected. I think I might have added too much broth.
it_Rakib _bd
[email protected]I made this for dinner last night and it was delicious! I used brown rice instead of white and it turned out great. Thanks for sharing!
Bibek Sharma
[email protected]This is my go-to recipe for risotto. It's always a crowd-pleaser and the leftovers are just as good the next day.
baad shah
[email protected]Looks yummy! Can't wait to try it.
Sam Kumar
[email protected]Not bad, but not great either. The turkey was a bit dry and the sauce was a little bland. I think I'll try a different recipe next time.
Niyamatullah Yusuf Bosman
[email protected]Easy to follow instructions and the end result was delicious. I especially liked the addition of the peas, which gave the dish a pop of color and sweetness.
Noor Afridi
[email protected]Fantastic recipe! I tried it last night and it was a hit with my family. The turkey was moist and flavorful, the mushrooms and peas added a nice texture and flavor, and the broth gave everything a delicious savory taste. I will definitely be making t