- We got to see lots of family
- I got to cook several different meals and dishes
- Too much driving
- Too much turkey
- I only ate leftovers ONCE
Turkey and Mushroom Risotto
2 quarts homemade turkey stock
4 tablespoons butter, divided
1 tablespoon olive oil
1 small yellow onion, finely chopped
2 cups barley
1/4 cup dry white wine, room temperature
2 cups button mushrooms (or fancy wild ones if you feel like it!)
2 sprigs rosemary
1 cup grated Parmigiano Reggiano
Salt and pepper to taste
In a large saucepan, warm turkey stock. Keep warm on low heat.
Meanwhile, in a large heavy pot or Dutch oven, melt 2 tablespoons butter and olive oil. Saute onion 3-4 minutes, then stir in barley. Stir frequently for 2 minutes. Turn off flame and add wine and stir. Turn heat back on medium low and stir until wine absorbs. Start adding broth in 1/2 cupfuls, stirring frequently (it's ok to take a 20-30 second break to enjoy a sip of wine!) and adding more once it absorbs. With normal risotto with arborio rice this process takes 20-30 minutes. With the barley it'll take longer - more like 30 to 40 minutes.
Meanwhile in a medium skillet, melt remaining 2 tablespoons butter on low heat. Stir in mushrooms and rosemary and saute, stirring frequently for 15 to 20 minutes.
Add mushrooms to risotto and stir in Parmigiano Reggiano. Taste then add salt and pepper as needed. Garnish with additional Parmigiano Reggiano.