Turkey and Wild Mushroom Risotto


What to do with all the left over turkey?  Sous vide turkey is simply too delicious not to use up!  Here’s a recipe for a delicious risotto that will make sublime use of the leftovers.

Turkey and Wild Mushroom Risotto

Serves 6 as a main dish; 8 or more as a first course


  • 6 cups (1.5 liters) turkey stock or chicken stock (add salt, pepper, and poultry seasoning to taste)
  • 3 tablespoons (45 ml) olive oil
  • 1/2 small onion, peeled and diced
  • 8 ounces (240 grams) fresh wild mushrooms, chopped
  • 16 ounces (480 grams) leftover sous vide cooked turkey meat
  • 2 cups (420 g) arborio rice
  • Fresh thyme leaves and grated fresh parmigiano reggiano, for garnish if desired


  1. Heat the turkey or chicken stock in a saucepan and keep at a simmer throughout. Add salt and pepper and a dash of poultry seasoning or sage as desired to taste.
  2. In a soup pot, heat the olive oil and saute the onion until translucent.
  3. Add the mushrooms and cook until they give up their juices.
  4. Add the turkey and continue to cook a few more minutes.
  5. Add the arborio rice and stir to coat the rice and distribute it throughout the mixture.
  6. Add 1 cup (240 ml) of hot broth and stir to combine.  Stir frequently until all the liquid is absorbed, about 8 minutes.
  7. Add another cup (240 ml) of hot broth and repeat, stirring frequently until all liquid is absorbed, about 8 minutes.
  8. Repeat until all the broth has been incorporated and the rice is tender and enrobed with a creamy sauce.
  9. Top with fresh thyme leaves and a tablespoon of freshly grated parmigiano reggiano and serve!


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