Porcini mushrooms bringing the depth in this creamy risotto. The perfect way to use up those Christmas leftovers.
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Serves
4
Turkey Leftover
Porcini Mushroom
Chestnut Mushroom
Butter
Onion
Garlic
Risotto Rice
Parmesan
Parsley
Salt
Black Pepper
Olive Oil
Chicken Stock
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content.
Serves
4
Turkey Leftover
Porcini Mushroom
Chestnut Mushroom
Butter
Onion
Garlic
Risotto Rice
Parmesan
Parsley
Salt
Black Pepper
Olive Oil
Chicken Stock
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Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Put your porcini mushrooms in a bowl and add 500ml of boiling water. Leave them to re-hydrate. Whilst they do, you have time to make your stock.
Step 2.
Into a pan add a knob of butter, olive oil and diced onion. Fry onion until soft and add crushed garlic cloves. Mix it in and pour in your risotto rice.
Step 3.
Start adding stock and give it a good stir on a medium heat. Add another 2 spoonfuls and stir thoroughly. Repeat this process gradually as the rice continues to soak up the stock until you have run out of stock. If the rice isn’t cooked through, just keep adding water or vegetable stock until it is.
Step 4.
Add your grated Parmesan and leftover turkey. Mix it in.
Step 5.
In a separate pan fry your sliced chestnut mushrooms until brown.
Step 6.
Once cooked add them to your risotto, along with your porcini mushrooms, a large handful of chopped parsley, a knob of butter, salt and pepper and tuck in with your MOB. #makethemostofyourleftovers
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Notes (1)
Z
Zoe F.
a month ago
Used about 80g of parmesan not 400g 😅 it came out nicely!
Mob
a month ago
·Admin
Hi Zoe, glad you enjoyed it. Thanks for flagging this error - we've fixed the quantity for parmesan!
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