Tag Archives: risotto

Turkey and Mushroom Risotto

Serves 4 INGREDIENTS 1 cup (90 g) Arborio rice 1 teaspoon (5 ml) extra virgin olive oil 1 small yellow onion, peeled and diced 8 to 10 Crimini mushrooms, wiped clean and sliced 8 ounces (228 g) cooked turkey or chicken, diced (leftovers work well!) 2 tablespoons (30 ml) roasted minced garlic (jarred) 3 cups (720 ml) turkey or chicken broth 1 sprig fresh rosemary, leaves only, minced Salt and pepper to taste 1/3 cup grated Romano cheese DIRECTIONS Fill and preheat the SousVide Supreme water oven to 183F/83C. Put the olive oil in a skillet and heat over medium … Read More

Sweet Corn Risotto with Diver Scallops

Courtesy of Chef Josh Horrigan of The Chefs Academy Serves 4 Note: At least a day ahead, begin by making corn stock and freezing it. INGREDIENTS For the corn stock 4 fresh corn cobs (reserve kernels cut from cob for risotto) 4 cups (0.9 l) water 1 stalk celery, trimmed and diced small 1 carrot, peeled and diced small 1 onion, peeled and diced small 2 bay leaves For the risotto 1-1/2 cups (315 g) arborio rice 1/2 cup (75 g) chopped onion 1/2 cup (120 ml) dry white wine 4 tablespoons (60 ml) grated parmesan cheese 2 tablespoons (30 ml) … Read More

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 Ingredients 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 … Read More