Luxurious Turkey-mushroom Risotto With White Truffle Oil

• 3 tablespoons unsalted butter
• 4 ounces white mushrooms, wiped trimmed and sliced
• 12 cup finely chopped onion
• 1 cup arborio rice
• 14 cup dry white wine
• 3 cups turkey or 3 cups chicken stock
• 12 teaspoon salt (to taste)
• 1 cup cooked turkey, diced
• 14 cup grated parmigiano-reggiano cheese
• 14 cup finely chopped flat leaf parsley
• 1 tablespoon white truffle oil
• fresh ground black pepper, to taste

1. Melt 2 T of the butter in a heavy medium-size casserole.
2. Add the onions and saute over medium-high heat until golden.
3. Stir in the mushrooms and cook until tender, about 5 minutes.
4. Add the remaining butter and the rice, turning to coat the grains with butter.
5. Pour in the wine and cook over high heat until it has evaporated; reduce heat to medium.
6. Begin adding the hot stock in 1/2-portions.
7. Add the salt and cook, stirring frequently, until the liquid is absorbed before continuing with the next addition.
8. When finished, the rice texture should be creamy and al dente.
9. Turn off the heat, stir in the turkey, cheese, parsley, truffle oil and black pepper.
10. Serve at once.

unsalted butter, white mushrooms, onion, arborio rice, white wine, turkey, salt, turkey, cheese, flat leaf parsley, truffle oil, fresh ground black pepper

Taken from www.food.com/recipe/luxurious-turkey-mushroom-risotto-with-white-truffle-oil-117057 (may not work)