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Turkey & Mushroom Risotto | Recipe by sousvidetools.com

Turkey & Mushroom Risotto

Turkey & Mushroom Risotto Poultry

    Ingredients

    • 1 cup (90 g) Arborio rice
    • 1 teaspoon (5 ml) extra virgin olive oil
    • 1 small yellow onion, peeled and diced
    • 8 to 10 Crimini mushrooms, wiped clean and sliced
    • 8 oz (228 g) cooked turkey or chicken, diced (leftovers work well!)
    • 2 tablespoons (30 ml) roasted minced garlic (jarred)
    • 720 ml turkey or chicken broth
    • 1 sprig fresh rosemary, leaves only, minced
    • Salt and pepper to taste
    • 1/3 cup grated Romano cheese

    Method

    Now that we are officially over halfway through the year, dare I mention the C Word?!! No, not chicken, not chips and nothing else you were thinking – but Christmas! I know we are mid summer but with only 23 more Fridays before the big day there is no time like the present to start planning…..No?!  Ok, ok, maybe it is a little early but none the less how about a twist on the usual Turkey dinner (for any time of the year!) – delicious on a gorgeous Summer’s day like today in the garden with some freshly baked bread and a seasonal salad!

    METHOD

    1. Fill and preheat your water bath to 183F/83C.
    2. Put the olive oil in a frying pan and heat over medium heat.
    3. Sauté the onions and mushrooms until they are tender.
    4. Put the sautéed mushrooms and onions and all remaining ingredients, except the cheese, into a large zip-closure cooking pouch.
    5. Remove the air using the displacement method (Archimedes Principle) and seal by using the zip.
    6. Put the pouch fully into the water and cook for 45 minutes.
    7. Open the pouch, fluff the rice with a fork, and transfer to a warm serving bowl.
    8. Stir in the cheese and serve!
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