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Turkey and Mushroom Risotto

Turkey and Mushroom Risotto Recipe

  • 8 cups Day-After Turkey Stock (click for recipe)
  • 4 tablespoons (1/2 stick) unsalted butter, divided
  • 1 small yellow onion, thinly sliced
  • 2 cups assorted fresh mushrooms (preferably wild, but white buttons will do), 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
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