Leftover Turkey Risotto

Ingredients

• 1 tablespoon olive oil
• 1 tablespoon (20 g) unsalted butter
• 1 medium shallot, finely diced
• 1/2 lb (225 g) closed cup mushrooms, sliced
• 2 large garlic cloves, finely chopped
• 1 tablespoon fresh thyme, finely chopped
• 1 1/2 cup (300 g) carnaroli rice
• 1/3 cup (75 ml) dry white wine
• 5 cups (1.25 litre) low-sodium chicken stock
• 1/2 lb (250 g) leftover turkey, diced or shredded
• 1/3 cup (30 g) grated Parmesan
• Salt and freshly ground black pepper to taste

Instructions

1. 1

   Heat the olive oil in a large, deep...: Heat the olive oil in a large, deep pan or Dutch oven and melt the butter in it.

2. 2

   Add the shallot and saute for 1-2 minutes...: Add the shallot and saute for 1-2 minutes over medium heat, then add the mushrooms and continue to cook for 3-4 minutes until they reduce in size.

3. 3

   Stir in the garlic and fresh thyme and...: Stir in the garlic and fresh thyme and continue to cook for a further minute.

4. 4

   Next, stir in the rice and toast it...: Next, stir in the rice and toast it for 1-2 minutes. Add the dry white wine and cook, stirring often, until the alcohol evaporates.

5. 5

   Start adding the chicken stock, 1-2 ladles at...: Start adding the chicken stock, 1-2 ladles at a time. Stir often but not continuously until the liquid is gone, then repeat until the rice is al dente.

6. 6

   Tip in the leftover turkey, then stir in...: Tip in the leftover turkey, then stir in the grated Parmesan and season to taste. Serve immediately, topped with some extra Parmesan if you like.