Servings: 4 large
- 1/3 cup dried porcinis
- 3 cups turkey stock
- 1/3 cup extra virgin olive oil
- 3 shallots, minced
- 2 cloves garlic, minced
- 1/2 lb fresh porcinis, wiped clean of dirt and sliced
- 2 cups Arborio rice
- 2 tsp fresh thyme, leaves only
- 1/2 cup White wine
- 1/3 lb shredded roast turkey
- 1/4 cup heavy cream
- 2 tbsp unsalted butter
- 1/4 cup Parmesan cheese
- Juice of 1/2 lemon
To begin, soak the dried porcinis for 30 minutes in 2 cups of hot water to re-hydrate, drain the mushrooms and reserve 1 cup of the mushroom water to add to the turkey stock. Squeeze the excess moisture out of the mushrooms and roughly chop.
In a large stockpot, bring the turkey stock to a simmer, add the mushroom water and let simmer.
Meanwhile, place a large sauté pan over a medium flame and heat the olive oil. Add the shallots and garlic to the pan and cook for 3 minutes or until the onion is translucent. Toss in the fresh and re-hydrated mushrooms and cook down, until they have lost their moisture and are golden brown, about 10 minutes. Add the rice and thyme to the pan. Stir until the grains are coated with the oil and then add the white wine. Cook until the alcohol has evaporated. Season with sea salt and freshly ground black pepper.
Begin adding the turkey stock, one ladle at a time, so that the grains can absorb the stock. Continue adding stock and stirring. You may not need to add all of the liquid and should taste the rice after 15 minutes. The grain should be slightly firm and not mushy at all. When it has reached the desired consistency, taste and season with sea salt and freshly ground black pepper. Stir in the shredded turkey, heavy cream, butter, Parmesan cheese and lemon juice. Serve immediately.