Name: Turkey and Mushroom Risotto
Yield: 4 to 6 Servings
Ingredients: 8 cups Day-After Turkey Stock (click for recipe); 4 tablespoons (1/2 stick) unsalted butter, divided; 1 small yellow onion, thinly sliced; 2 cups assorted fresh mushrooms (preferably wild, but white buttons will do), thinly sliced; 2 cups arborio or carnaroli rice; 1 cup shredded leftover turkey meat (optional); 1/2 cup shredded Parmesan; Kosher salt and freshly ground black pepper; 2 tablespoons finely chopped flat-leaf parsley

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Peden + Munk

This mushroom risotto recipe is made even better with shredded turkey leftovers.

Recipe notes