Turkey Risotto

Ingredients

1500 g turkey broth
100 g butter
50 g turkey fat
50 g shallots, 1/4-inch dice
200 g mushrooms, 1/4-inch-thick slices (any variety; I used cremini)
200 g, risotto rice (carnaroli if you have it; arborio is okay too)
100 g dry white wine, like a chardonnay
5 g Diamond Crystal kosher salt
50 g Parmiggiano-Reggiano cheese, grated

RECIPE

1500 g turkey broth

Add to a saucepan and bring to a simmer.

50 g butter
50 g turkey fat
50 g shallots, 1/4-inch dice
200 g mushrooms, 1/4-inch-thick slices (any variety; I used cremini)
200 g risotto rice (carnaroli if you have it; arborio is okay too)
100 g dry white wine, like a chardonnay
5 g Diamond Crystal kosher salt

Add the butter and turkey fat to a separate large pan over medium, medium-low heat. Add the shallots and sweat until translucent, about 5 minutes, adjusting the heat so the shallots don’t brown. Turn the heat up to medium, add the mushrooms, and lightly sauté until they’ve browned a bit, stirring occasionally, about 8 minutes. Turn the heat to high, add the rice, and toast until they smell just a bit nutty, about 5 minutes, stirring constantly. Add wine and reduce until almost dry. Ladle in the broth about a half cup at a time, reducing until almost dry before adding more. Repeat until the rice is al dente. Remove from the heat.

50 g butter
50 g Parmiggiano-Reggiano cheese, grated
Add the butter and cheese and stir like crazy to emulsify. Taste for seasoning and add salt to taste.