I typically make this recipe with leftover turkey from Thanksgiving. 

About 8 cups turkey stock
1/4 cup dried porcini mushrooms
1/2 cup hot water
6 T olive oil
2 T butter
1/2 cup chopped onions
1 cup chopped cremini mushrooms
1/3 cup chopped shitake mushrooms
2 cups arborio rice or farro
2 roasted red peppers, chopped
1 1/2 cup cooked turkey meat, chopped
2 teaspoons chopped fresh oregano
1 1/2 cups freshly grated Parmigiano Reggiano cheese
Sea salt and pepper, to taste

You will also need:
Medium sauce pan
Small bowl
Large saute pan
Large spoon

Heat the turkey stock in the saucepan until it starts to boil.  Reduce the heat to low and keep the stock hot. 

Place the porcini mushrooms into 1/2 cup of hot water and set aside.   

Heat the olive oil and butter over medium heat in the large saute pan.  Add the chopped onions and saute for about 3 minutes.  Add the mushrooms and saute for 3 more minutes.  Add the rice or farro to the skillet with the onions and mushrooms and saute for 2 minutes longer. 

Add a cup of the hot stock and let the risotto cook uncovered until the stock is almost all absorbed. 

Remove the softened porcinis from the liquid (don’t throw out the water!).  Chop the porcinis and add them to the risotto.  Also add the porcini mushroom liquid, being careful not to get any sand from the mushrooms into the risotto. 

Add the chopped roasted peppers and the chopped cooked turkey meat.  Stir well to combine. 

Continue to add the stock to the risotto one cup at a time, stirring often, until the stock has been absorbed and the rice or farro is tender (about 20-30 minutes longer). 

Turn off the heat and add the oregano and the cheese.  Stir well to combine.  Serve immediately. 

Serves 6.

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