Saturday, December 4, 2010

Turkey Mushroom Veggie Risotto

I actually made this earlier in the week, Tuesday, I think, but haven't had time to post this. The base for this was on Simply Recipes, but I added some more stuff to it. Oh, about the rice...I picked up a short grained rice at the grocery store for about 77 cents. I compared this to the special "risotto rice" that I saw that was priced much much higher, and it looked the same to me! It works just fine for risotto. And you need to know, risotto is a very "mindful" dish! You will need to give it almost constant attention, and I use the time to "meditate" a little bit! Hee hee...

I used: Turkey Broth I made from our Thanksgiving turkey, veggie stock I had in the freezer, a chopped onion, and sage I had on hand, leftover sliced portabello mushrooms, a zucchini I had in the fridge that I needed to use, chopped, some leftover creamed spinach that I made for a pot luck dinner on Monday, most of the remaining turkey in the fridge, and some grated parmesan cheese.

I mixed 2 c of Turkey Broth, 1 c. of veggie broth, and 2 c. of water and heated this to a boil. Turn this down and keep it at a simmer. You want the liquid to be hot when you add it to the rice.

Melt 2 Tbsp. butter in a big skillet until it stops foaming a litte. Add onion and about a cup of sliced mushrooms to the butter. Salt them a little and let them sweat until the onions are translucent. Add 3 cloves of garlic, minced, about a Tbsp of fresh sage, and 1 1/2 cups of short grained rice. Stir it a few times and let it cook for about 2 - 3 minutes.

You will now add the stock slowly, a little at a time. I use a ladle that holds a half a cup, so I know how much I'm putting in. First add a cup of the hot stock. Stir it with a wooden spoon until most of the liquid is absorbed. Get used to doing this. You'll be doing it for quite a while!

When most of that liquid has been absorbed, add another half cup of hot stock. Stir again until the rice absorbs most of the stock. The short grained rice will release starch as it cooks, and this will make the dish nice and thick and creamy. Repeat. Repeat. Repeat.

When you get about halfway thru the 5 cups of stock, you can start adding some of the additional veggies you have on hand. At this point, I added the chopped zuchini. Stir stir stir, again until most of the liquid is absorbed. Add another ladle of stock and stir some more. When you've got about a cup of stock left, add the chopped turkey and a half cup of stock. Stir until it's mostly absorbed. I added the last 1/2 c. of stock and stirred that until it was absorbed. Then I added the rest of the creamed spinach, about  a cup, and stirred that in until it was heated thru. This thickens it up a lot!

Toss in a good sprinkle of grated parmesan cheese, and if you want, about a Tblsp. of butter, but that's not really necessary for this risotto, even though I think finishing with butter is a LAW of risotto making! Stir it in and marvel at the creaminess.

Serve and enjoy!
-J pix of this one, sorry! And be sure to sample this when you're almost out of stock. You want to check the rice to make sure it's cooked enough. If you run out of stock and feel you need more, heat up some water before adding it a ladle full at a time.

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