Turkey and Mushroom Risotto

Ingredients

• 2 tablespoons flat parsley finely chopped
• 6 servings pepper black freshly ground
• 0.5 cup parmesan shredded
• 2 cups rice 
• 1 cup turkey gravy shredded leftover
• 8 cups turkey stock 
• 4 tablespoons butter unsalted divided ()
• 2 cups mushrooms wild fresh white assorted thinly sliced (preferably , but buttons will do)
• 1 small onion yellow thinly sliced

Equipment

• bowl
• pot

Directions

1. Bring stock to a simmer in a medium pot overmedium heat. Reduce heat to low. Cover andkeep warm.
2. Meanwhile, melt 3 tablespoons butter in a large potover medium heat until it begins to foam.
3. Addonion. Sauté, stirring occasionally, until onion issoft and translucent and just beginning to turngolden, about 5 minutes.
4. Add mushrooms; cook, stirring occasionally,until soft, and any liquid released has evaporated,5-7 minutes.
5. Add rice; stir to coat.
6. Add 1/2 cup warm stockand stir constantly until liquid is absorbed.Continue adding stock by 1/2-cupfuls, stirringconstantly, until rice is tender but still firm tothe bite, about 20 minutes.
7. Add leftover turkeymeat, if using; stir to combine and to warmthrough, adding a little stock or water if necessaryto keep mixture creamy, about 3 minutes.
8. Stir Parmesan and remaining 1 tablespoons butterinto risotto. Season to taste with salt andpepper. Divide among warm bowls.
9. Garnishwith chopped parsley.