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Turkey and mushroom risotto
It’s been a hectic week and weekend, thus the lack of attention to tango mango. My apologies to any of you who checked in and were disappointed to not see updates.
I made our family’s favorite turkey soup and saved a bowl of it for photos the next day. I woke up and found the bowl empty and unwashed in the sink. Then I planned to use up the last of the turkey in a turkey and mushroom risotto, but the reserved turkey tucked away in the refrigerator was made into a sandwich while I was out buying arborio rice.
So I went ahead and made the risotto anyway, feeling confident that it would taste good with or without the turkey. (Turkey was optional, anyway.) I was right. This risotto is rich and creamy and makes your mouth happy. If you make it, be prepared to spend the better part of 30 minutes stirring the rice and adding turkey broth every minute or two. I highly recommend this recipe.
From Bon Appétit magazine.
Ingredients:
8 cups turkey stock
4 tablespoons (1/2 stick) unsalted butter, divided
1 small yellow onion, thinly sliced
2 cups assorted fresh mushrooms (I used creminis), thinly sliced
2 cups arborio or carnaroli rice
1 cup shredded leftover turkey meat (optional)
1/2 cup shredded Parmesan
Kosher salt and freshly ground black pepper
2 tablespoons finely chopped flat-leaf parsley
Directions:
Bring stock to a simmer in a medium pot over medium heat. Reduce heat to low. Cover and keep warm.
Meanwhile, melt 3 tablespoons butter in a large pot over medium heat until it begins to foam. Add onion. Sauté, stirring occasionally, until onion is soft and translucent and just beginning to turn golden, about 5 minutes.
Add mushrooms; cook, stirring occasionally, until soft, and any liquid released has evaporated, 5-7 minutes.
Add rice; stir to coat. Add 1/2 cup warm stock and stir constantly until liquid is absorbed. Continue adding stock by 1/2-cupfuls, stirring constantly, until rice is tender but still firm to the bite, about 20 minutes. Add leftover turkey meat, if using; stir to combine and to warm through, adding a little stock or water if necessary to keep mixture creamy, about 3 minutes.
Stir Parmesan and remaining 1 tablespoon butter into risotto. Season to taste with salt and pepper. Divide among warm bowls. Garnish with chopped parsley.

Turkey and mushroom risotto

It’s been a hectic week and weekend, thus the lack of attention to tango mango. My apologies to any of you who checked in and were disappointed to not see updates.

I made our family’s favorite turkey soup and saved a bowl of it for photos the next day. I woke up and found the bowl empty and unwashed in the sink. Then I planned to use up the last of the turkey in a turkey and mushroom risotto, but the reserved turkey tucked away in the refrigerator was made into a sandwich while I was out buying arborio rice.

So I went ahead and made the risotto anyway, feeling confident that it would taste good with or without the turkey. (Turkey was optional, anyway.) I was right. This risotto is rich and creamy and makes your mouth happy. If you make it, be prepared to spend the better part of 30 minutes stirring the rice and adding turkey broth every minute or two. I highly recommend this recipe.

From Bon Appétit magazine.

Ingredients:

  • 8 cups turkey stock
  • 4 tablespoons (1/2 stick) unsalted butter, divided
  • 1 small yellow onion, thinly sliced
  • 2 cups assorted fresh mushrooms (I used creminis), thinly sliced
  • 2 cups arborio or carnaroli rice
  • 1 cup shredded leftover turkey meat (optional)
  • 1/2 cup shredded Parmesan
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons finely chopped flat-leaf parsley

Directions:

Bring stock to a simmer in a medium pot over medium heat. Reduce heat to low. Cover and keep warm.

Meanwhile, melt 3 tablespoons butter in a large pot over medium heat until it begins to foam. Add onion. Sauté, stirring occasionally, until onion is soft and translucent and just beginning to turn golden, about 5 minutes.

Add mushrooms; cook, stirring occasionally, until soft, and any liquid released has evaporated, 5-7 minutes.

Add rice; stir to coat. Add 1/2 cup warm stock and stir constantly until liquid is absorbed. Continue adding stock by 1/2-cupfuls, stirring constantly, until rice is tender but still firm to the bite, about 20 minutes. Add leftover turkey meat, if using; stir to combine and to warm through, adding a little stock or water if necessary to keep mixture creamy, about 3 minutes.

Stir Parmesan and remaining 1 tablespoon butter into risotto. Season to taste with salt and pepper. Divide among warm bowls. Garnish with chopped parsley.

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  9. marittinwonderland reblogged this from freemindfreebody and added:
    we replace the turkey with grapes and it’s delicious!
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