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Turkey, Mushroom, & Kale Risotto Risotto sounds fancy, but it is easy to make at home. The more often you make it, the easier it will be. Try our tutorial on Making Risotto Without a Recipe, soon you’ll be whipping up your own risotto with confidence. This is a basic risotto, made with turkey stock, and leftover diced turkey. Earthy mushrooms and kale round out the dish. Start by simmering leftover turkey bones into a stock during the day or overnight in a crockpot. Turkey, Mushroom, & Kale Risotto The biggest key to making risotto is prepping everything in advance. If it’s your first time making risotto, it helps to put everything in small prep bowls pre-measured. Get out two pans with tall sides, one for the stock, and one for the risotto. Put the stock on the back burner sand bring to simmer. You’ll keep the stock simmering the whole time. Turkey, Mushroom, & Kale Risotto

Sauté the mushrooms and kale first and set aside then follow the basic risotto directions.

Turkey, Kale, & Mushroom Risotto

Turkey, Mushroom, & Kale Risotto

Turkey, Mushroom, & Kale Risotto

1 cup of kale, chopped into bite size pieces 4 large baby bella mushrooms, thinly sliced 1 tablespoon olive oil 1 cup arborio rice 4 – 6 cups homemade turkey stock 1/2 cup dry white wine 1/2 onion finely chopped 2 tablespoons butter, divided 1/2 cup grated parmesan salt + pepper Sautè the mushrooms and kale. Heat olive oil over medium heat and sauté squash for 4 – 5 minutes until softened. Set-up. Bring turkey stock to a simmer on the back burner. Keep simmering over medium heat throughout cooking time. Place  a saucepan with tall sides to cook risotto on burner directly in front of stock. Measure remaining ingredients and line up next to stove. (Rice, wine, cooked mushroom and kale, turkey, grated cheese, butter) Melt the butter over medium heat. Saute onion until translucent. Add dry rice and toast in the pan until shining, stirring gently. Add wine and gently stir until all the wine is absorbed. Once wine is absorbed, add stock half cup at a time, gently stirring until each half cup is absorbed. Just before rice is finished, add the mushrooms, kale, turkey and the final half cup of stock. When stock is totally absorbed and rice is al dente, remove from heat. Add cheese, and remaining butter. Serve at once. Notes. Risotto is best straight from the stove to the table, but if it sits for a bit before serving warm gently and add a little stock to reheat.

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