by peachpurple
Heard of Turkey and Mushroom Risotto?
I didn’t know that Turkey and Mushroom Risotto is one of the well known rice recipe in the western countries until a friend from Facebook had recommended me to try out her recipe online.
This is similar to Asian style stir fry “Fried Rice” where this ideal recipe used up left over turkey or cooked chicken which is fried.
If you had left over fried chicken from take-away at KFC, it will make an ideal ingredient for Turkey and Mushroom Risotto too.
For this “all-in-1” rice recipe, you will nee risotto or long grain rice.
Risotto is an Italian rice, which is pure white, medium round shape, absorb liquids faster than long grain rice and becomes sticky
Risotto rice is usually cooked in chicken or vegetable stock until creamy consistency which is alike porridge but dry.
Risotto is serve as main course meal and you can turn it into a fried rice version by adding button mushrooms, cooked left over turkey and assorted vegetables that you have in hand.
Rice-You will need to have risotto rice or long grain rice, washed a few times.
Mushrooms- you could try shitake, dried black Chinese mushrooms or button mushrooms , discard the liquid in the can.
Vegetables– wide choice to choose from:
Meats– left over turkey/ chicken
Broth- choose either chicken or vegetable broth that you can buy at the supermarket, sold in canned or simply throw in a chicken stock cube into 900 ml ( 1.5 pint ) of boiling water
Cheese- Parmesan cheese is suitable for this rice dish. Alternatively, you could grate a block of cheddar cheese or chopped slices of cheese
Serves: 4 persons
Prep time: 10 min
Cooking time: 20 min
A mixture of chestnuts with brown rice in rice cooker pot. A healthy fried rice recipe for patients with high blood pressure and diabetes.
One of the most popular fried rice known as “Nasi Goreng Kampung” in Malaysia and Singapore.
A mixture of green beans, fried anchovies, green chillies, meats and overnight cooked rice.
A healthy fried rice for weight watchers. Canned tuna is falked and stir fry with cooked overnight rice plus assorted vegetables.
Tuna is high in Omega nutrient.
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Photo belonged to peachpurple
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View Comments
I love risotto but I don't make it often. I really should! This one sounds yummy, especially with the veggies added :)
I usually just make risotto with my usual long grain rice, because it's inexpensive and we're on a budget. But I love to do it with Arborio rice for a treat, once in a blue moon.
really?
here, long grain rice is much more expensive compare to brown rice or white rice
Thanks for your share
What I admire about you @peachpurple is that you are thorough and detailed whenever you share your recipes here. I did not know what risotto was until I read it here.
thanks for your kind comments.
yeah, I usually would write out the ingredients that are not common into my post so that readers could understand them.
Otherwise, where or how to get them and what it looks like, is a problem too
Sounds like a pretty good dish. Tasty ingredients blended together. Could make a great meal for a large family. Mushrooms are very good when cooked. Not fan of eating mushrooms raw. Really appreciate the share. The recipe sounds great. Never tried Turkey Mushroom Risotto. Certainly would be different.
thanks for your comments, I noticed that western people rarely eat tofus, fish and mushrooms, these are common ingredients used in our daily meals.
No, you don't eat raw mushrooms, cooked them before consume.
Do try and let me know
You know Filipino cannot eat without the rice in the table. But few we serve in risotto. That recipe seems hard to prepared but as I look at it, the mushroom and turkey in the rice is already a mouth watering food for me.
it looks delicious
If we prepare it at home it will be delicious in eating at home with family and friends but its taste will be double if we take it on the travel and ate sitting on the car seat on e way in loneliness.
dvance preparation:You can begin up to several hours before serving. Proceed with the recipe and cook halfway through Step 3 — that is, for about 15 minutes.
The rice should still be hard when you remove it from the heat, and there should not be any liquid in the pan. Spread it in an even layer in the pan and keep it away from the heat until you resume cooking.
If the pan is not wide enough for you to spread the rice in a thin layer, transfer it to a sheet pan. Fifteen minutes before serving, bring the remaining stock back to a simmer, and reheat the rice. Resume cooking as instructed.
The best leftover dish is the first sandwich you make from what's left of the turkey, standing barefoot in a quiet kitchen lighted only by the dim bulb above the stove: thick toast with mayo and cranberry sauce and dressing and slices of just-carved meat.
No, scratch that (though it's delicious and you should make two or three). The best leftover recipe is risotto with turkey and wild mushrooms, the grains of rice plump with turkey broth and made nutty with cheese. The soft richness of the meal recalls Thanksgiving, then amplifies the memory, giving it a rakish flair.