Risotto With Turkey Mushrooms and Peas


Risotto With Turkey, Mushrooms and Peas

Risotto With Turkey Mushrooms and Peas

Including turkey adds a surprising yet delightful twist to this classic risotto.
Total Time 1 hour 30 minutes
Servings 4


  • 1 ounce dried porcini mushrooms about 1 cup
  • 5 cups well-seasoned chicken or vegetable stock
  • 2 tablespoons extra virgin olive oil
  • ½ cup minced onion
  • 1 ½ cups arborio rice
  • 1 to 2 garlic cloves to taste minced
  • Salt
  • freshly ground pepper to taste
  • ½ cup dry white wine such as pinot grigio or sauvignon blanc
  • 1 ½ cups diced turkey
  • 1 cup thawed frozen peas or cooked fresh peas
  • 2 tablespoons minced chives
  • ¼ to ½ cup freshly grated Parmesan cheese 1 to 2 ounces


Step 1:

  • Place the mushrooms in a large Pyrex measuring cup and pour 2 cups of boiling water. Let them sit for 30 minutes.
  • Line a strainer with cheesecloth, position it over a bowl, and strain the mushrooms.
  • Squeeze any excess liquid from the mushrooms over the strainer and rinse them thoroughly to remove sand. Set aside.
  • Combine the mushroom-soaking liquid with the stock in a saucepan.

Step 2:

  • Bring the stock to a gentle simmer over low heat, and keep a ladle nearby or in the pot.
  • Ensure that the stock is well-seasoned.

Step 3:

  • Heat the olive oil over medium heat in a wide, heavy, nonstick skillet or a wide, heavy saucepan.
  • Add the onion and a generous pinch of salt, cooking gently until the onion becomes tender, approximately three minutes. Avoid browning.

Step 4:

  • Stir in the rice, porcini, and garlic. Continue to stir until the rice grains separate and start to crackle.
  • Pour in the wine and stir until it's no longer visible in the pan.
  • Add the simmering stock in small portions (about ½ cup) at a time. Ensure the stock covers the rice and maintains a gentle simmer, neither slow nor fast.
  • Cook while stirring often until the liquid is nearly absorbed. Add another ladleful or two of stock as needed, continuing to cook and stir until the rice is almost dry. Stir frequently, but do not overdo
  • After 15 minutes, incorporate the turkey and peas and add stock as previously instructed. The risotto should be ready in 20 to 25 minutes when the rice is tender yet still has a chewy texture. Adjust the seasoning to taste.

Step 5:

  • Add another ladleful or two of stock to the rice.
  • Stir in the chives and Parmesan, and remove the risotto from the heat. The mixture should have a creamy consistency; add more stock if necessary.
  • Serve immediately in wide soup bowls or on plates, spreading the risotto thinly instead of mounding it.


You can start preparing this dish several hours before serving. Follow the recipe until you complete half of Step 3, approximately 15 minutes. At this point, the rice should still be firm, with no liquid remaining in the pan. Spread it evenly in the pan and remove it from the heat until you can continue.
Fifteen minutes before serving, bring the remaining stock back to a simmer and reheat the rice. Resume cooking as instructed.