To me, leftover poultry always means risotto, no matter if it’s chicken or turkey. Why? Because I always make stock from the carcasses and I use this stock to flavor the rice. There’s also often a bit of leftover meat hanging around—especially with a leftover turkey—so that goes into the rice as well. Add a few mushrooms and some herbs and booyah! You have the makings of some high-end comfort food. A good risotto requires patience, and a strong stirring arm. You must stir the rice almost constantly for upwards of a half-hour, otherwise you will not get that wonderful creaminess that makes a risotto a risotto. You add the turkey stock and/or water slowly, letting each little bit evaporate before adding the next glug, stirring all the while. It’s a labor of love. I used chanterelle mushrooms for this dish, because they go so well with turkey. You could use any fresh mushrooms, although the giant portobellos are not ideal here. I happen to like shiitake mushrooms with chicken. Cheese is pretty much a given with risotto, and Elise came up with the idea of using chevre, a fresh goat cheese. It’s a little funky and very tangy, which adds to the overall flavors of this dish. If you wanted to go more traditional use pecorino or parmesan. Serve this risotto with a green salad (arugula would be nice) and a crisp white wine, such as a Sancerre, an un-oaked Chardonnay, Pinot Grigio or Chenin Blanc. If you are a beer drinker, a pilsner or lager would be perfect. Wild Turkey Risotto - from Hunter Angler Gardener Cook Turkey, Artichoke and Kalamata Olive Risotto - from Sarah’s Cucina Bella
