Adios, Thanksgiving

I know I said I was at the end of my Thanksgiving-leftover adventure with the turkey pot-pie, but there wait, there’s more! The other day I decided to make risotto, and I needed some sort of stock. Low and behold, there in my freezer was a half-quart of turkey stock made from our Thanksgiving turkey! It made a delicious risotto – I’m sure this would work with any stock, but I’d like to think that my special turkey stock made it extra good.
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Portobello Risotto

Ingredients:

• ¼ Cup Butter
• 1 Onion, chopped
• 1 Portobello Mushroom, chopped
• 1 Cup Risotto
• ½ Cup White Wine
• 2 Cups Stock (or water)
• ¼ Cup Parmesan Cheese, grated

Put your stock or water in a saucepan, and start it to a boil. Meanwhile, in another saucepan, melt half of the butter, then sauté the onion until translucent and soft. Add in the mushrooms, and sauté until soft.

Add the risotto into the onions and mushrooms, stir it up so the rice doesn’t stick, then add the white wine. Constantly stir until the liquid is gone, and then add a ladle of stock. Continue to stir until the liquid is gone. Repeat this until the rice is cooked to your liking. It took me until all 2 cups of stock were gone before this happened. The recipe can vary depending on the amount of onion/mushroom, so taste it as you go.

Once the risotto tastes done to you, take it off of the heat and stir in the remaining butter and the Parmesan cheese.

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I guess this isn’t the complete end of Thanksgiving as I still have some of the turkey pot-pie filling in the freezer for to make another pie down the road, but it’s the end of creating fun dishes. Adios Thanksgiving, catch ya on the flip side!