Savory Turkey & Ham Mushroom Risotto

This delectable risotto combines tender cooked turkey and ham with earthy mushrooms, creating a comforting dish that perfectly melds flavors and textures. The creaminess of the Arborio rice, enhanced by a rich broth and aromatic herbs, elevates this dish into a hearty main course that is both satisfying and elegant.

Ingredients:

• 1 cup Arborio rice
• 2 cups cooked turkey, shredded
• 1 cup cooked ham, diced
• 1 cup mushrooms, sliced (cremini or button)
• 4 cups chicken broth
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup white wine
• 1/2 cup grated Parmesan cheese
• 2 tablespoons olive oil
• 2 tablespoons butter
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. In a saucepan, heat the chicken broth over low heat and keep it warm.
2. In a large skillet, heat the olive oil and 1 tablespoon of butter over medium heat. Add the onions and sauté until translucent, about 3-4 minutes.
3. Add the garlic and mushrooms to the skillet, cooking until the mushrooms are tender and browned, about 5 minutes.
4. Stir in the Arborio rice, cooking for 1-2 minutes until the rice is lightly toasted.
5. Pour in the white wine, stirring continuously until it is mostly absorbed.
6. Begin adding the warm chicken broth one ladle at a time, stirring regularly, and allowing the liquid to be absorbed before adding more.
7. After about 15 minutes, when the rice is almost cooked through, stir in the shredded turkey and diced ham.
8. Continue adding broth and cooking until the rice is al dente and creamy, about 5-7 more minutes.
9. Remove from heat and stir in the remaining butter and Parmesan cheese. Season with salt and pepper to taste.
10. Garnish with fresh parsley before serving.