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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
Bring stock to a simmer in a medium pot overmedium heat. Reduce heat to low. Cover andkeep warm.
Meanwhile, melt 3 tablespoons butter in a large potover medium heat until it begins to foam.
Addonion. Sauté, stirring occasionally, until onion issoft and translucent and just beginning to turngolden, about 5 minutes.
Add mushrooms; cook, stirring occasionally,until soft, and any liquid released has evaporated,5-7 minutes.
Add rice; stir to coat.
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.
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.
Stir Parmesan and remaining 1 tablespoons butterinto risotto. Season to taste with salt andpepper. Divide among warm bowls.
