Turkey-Mushroom Risotto With White Truffle Oil
Ingredients:
3 Tbs. Unsalted Butter - 4 Oz. White Mushrooms, Wiped Trimmed And Sliced
- 1/2 Cup Finely Chopped Onion
- 1 Cup Aborio Rice
- 1/4 Cup Dry White Wine
- 3 Cups Turkey Stock *
- 1/2 Tsp. Salt To Taste
- 1 Cup Cooked Turkey Cut Into Small Dice
- 1/4 Cup Grated Parmigiano Reggiano Cheese
- 1/4 Cup Finely Chopped Flat-leaf Parsley
- 1 Tbs. White Truffle Oil
- Freshly Ground Black Pepper
*RECOMMENDED: (we recommend trying 1.5 Oz. Glace De Volaille Gold + 3 Cups Hot Water )
Procedure:
Melt 2 Tbs. Of The Butter In A Heavy Medium-size Casserole. Add The Onions And Sauté Over Medium-high Heat Until Golden. Stir In The Mushrooms And Cook Until Tender, About 5 Minutes.
Add The Remaining Tbs. Of Butter And The Rice, Turning To Coat The Grains With Butter. Pour In The Wine And Cook Over High Heat Until It Has Evaporated. Adjust The Heat To Medium.
Begin Adding The Hot Stock In 1/2-portions. Add The Salt And Cook, Stirring Frequently, Until The Liquid Is Absorbed Before Continuing With The Next Addition. When Finished, The Rice Texture Should Be Creamy And Al Dente.
Turn Off The Heat, Stir In The Turkey, Cheese, Parsley, Truffle Oil And Black Pepper.
Serve At Once.
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