Leftover Smoked Turkey and Shiitake Mushroom Risotto
Risotto takes a lot of stirring, and perhaps more exertion than you want after wrangling the Thanksgiving feast! We have always liked a quick risotto recipe we found in "The Well-Filled Microwave" by Victoria Wise and Susanna Hoffman (Workman Publishing, 1996) in which the microwave does the work, without stirring. We thought it was the perfect vehicle for sautéed mushrooms and leftover smoked turkey.
Microwave Risotto with Leftover Smoked Turkey and Mushrooms
Makes 6 servings
1/2 Vidalia onion, chopped
1/4 cup olive oil, plus 2 tablespoons, divided
2 teaspoon fresh thyme, divided
2 cups arborio rice
1/2 cup white wine
5 cups vegetable or chicken stock
A pinch of saffron
Salt to taste
1 cup grated Parmesan cheese
10 ounces shiitake or a mixture of mushrooms
Splash of dark balsamic vinegar
1 1/2 cups chopped leftover Fantasma's Finest Smoked Turkey, rewarmed in the microwave
Chopped parsley, for serving
In a microwave-proof 2 1/2-quart uncovered casserole dish, add the onion, olive oil and a teaspoon of thyme leaves. Place dish in the microwave on high for 3-4 minutes, or until the onions turn translucent.
Stir in the rice and microwave on high for 3-4 minutes, or until the rice begins to turn translucent. Stir in the wine, stock, saffron and salt, place lid on the casserole and heat on high for 15 minutes; the risotto should be boiling, if not, add a few 3-4 minutes.
Uncover casserole and heat on high for 12 more minutes, or until rice is cooked through but al dente, then fold in the cheese.
Meanwhile, in a skillet sauté mushrooms in 2 tablespoons olive oil; do not crowd the skillet, if necessary, sauté in batches. Try to stir the mushrooms only occasionally to keep from sticking to the pan as you want them to brown. Toward the last minute of cooking, season with salt, 1 teaspoon thyme and add a splash of vinegar to deglaze the pan.
Spoon the risotto into a bowl and garnish with mushrooms, smoked turkey, additional cheese and parsley. and parsley.
