Turkey and Mushroom Risotto Recipe

• 1 1/2 lb turkey or chicken thighs
• 1 lb (400 g) arborio rice
• 6 cups rich homemade chicken stock or low sodium store-bought stock, heated to a low simmer
• 1/4 medium yellow onion, diced
• 1 lb crimini or button mushrooms, quartered lengthwise
• 1/4 cup dry sherry, plus extra for finishing
• 3 Tbsp butter
• 1/2 cup grated Parmesan plus extra for garnish (preferably Italian)
• Salt and freshly ground black pepper to taste
• 1 Tbsp grapeseed, canola or regular olive oil

1. Season turkey thighs with salt and pepper, then sear in a hot large heavy-bottomed, straight sided pan with 1 Tbsp oil. Remove, cool, strip meat from bones and chop into bite-sized pieces. They should be a little undercooked, because they will cook more later.
2. Add 2 Tbsp butter to the same pan and saute onion on medium heat until translucent. Add rice and saute for a couple of minutes until the rice is coated and smells slightly nutty. Add mushrooms and sautee briefly.
3. Deglaze pan with the sherry and let cook off for 30 seconds or so. Ladle hot stock over rice 1 cup at a time to just cover and to keep it stirrable (loose) and creamy. Simmer on low heat and stir regularly to avoid sticking to bottom of pan.
4. It is done when the rice is firm to the bite (al dente) but not crunchy at all; test it after every ladle of stock has been mostly absorbed. Once the rice is mostly cooked (about 15 minutes of simmering), add the turkey back to the pan.
5. Once the rice is al dente, you may need cook slightly longer with a little extra stock and a dash of sherry to achieve a barely loose and creamy consistency. Turn off the heat, stir in the cheese and the rest of the butter until incorporated.