Friday's recipe (11/23/12) - Nick Pellegrino's Turkey Porcini Mushroom Risotto
2 C Arborio rice 1/2 C White wine 1 1/2 oz. Dried Porcini mushrooms, soaked and chopped 4 C Turkey or chicken stock 1 Medium onion diced 1/2 C Grated Parmesan cheese 3 C Shredded turkey 1/2 C Olive oil 3 Tbsp Butter 1/4 C Chopped fresh chives
1) Place porcini mushrooms in hot water (enough to cover) to reconstitute. Let sit 20 minutes 2) Bring 4 C stock to a boil and let simmer 3) In heavy saucepan heat olive oil 4) Add diced onions and sauté till translucent 5) Add white wine and cook till almost dry 6) Chop mushrooms and add to pan 7) Add rice and stir till all is coated with olive oil 8) Add 1/2 stock and stir till absorbed. 9) Add remaining stock and turkey 10) Keep stirring till rice is tender 11) Remove from heat. Add parmesan and butter right before serving. 12) Sprinkle with chopped chives and serve.
Serves 4-6 Prep and cook time 30-40 minutes
Copyright 2012 WSMV (Meredith Corporation). All rights reserved.