Love Your Leftovers: An Inspired Recipe From Tyler Florence
One of Food Network's very first featured chefs, Tyler Florence is a wildly accomplished expert in fine food as an on-air personality, restaurateur and cookbook author. After training in the prestigious Johnson and Wales culinary program, he moved to New York City and studied under some of the city's top chefs before becoming executive chef at Cafeteria. Today, he stars in Tyler's Ultimate and The Great Food Truck Race, regularly hosts numerous other shows and specials, and is a regular contributor on shows such as Oprah and Access Hollywood. He is the author of such top-selling books as Dinner at My Place, Stirring the Pot and Tyler Florence Family Meal, and a founder of the Wayfare Tavern, Rotisserie & Wine and El Paseo restaurants in California. And most recently, he's launched an inspired winemaking partnership with the Michael Mondavi family, developing bottlings that showcase wine and food bringing out the best in each other.
At the time of year where food, wine and family joyously come together, Tyler has offered one of his favorite ideas for keeping the festivities going after Thanksgiving. The following recipe goes far beyond the turkey-and-cranberry-sauce sandwich, making leftovers something worth celebrating.
Roast Turkey and Porcini Risotto
Yield: 4 large servings
1/3 cup dried porcini
3 cups turkey stock
1/3 cup extra-virgin olive oil
3 shallots, minced
2 cloves garlic, minced
1/2 lb fresh porcini, wiped clean of dirt and sliced
2 cups Arborio rice
2 tsp fresh thyme, leaves only
1/2 cup white wine
1 cup shredded roast turkey
1/4 cup heavy cream
2 tbsp unsalted butter
1/4 cup Parmesan cheese
Juice of 1/2 lemon
- To begin, soak the dried porcini for 30 minutes in 2 cups of hot water to rehydrate, drain the mushrooms and reserve 1 cup of the mushroom water to add to the turkey stock. Squeeze the excess moisture out of the mushrooms and roughly chop.
- In a large stockpot, bring the turkey stock to a simmer, add the mushroom water and let simmer.
- Meanwhile, place a large sauté pan over a medium flame and heat the olive oil. Add the shallots and garlic to the pan and cook for 3 minutes or until the onion is translucent. Toss in the fresh and rehydrated mushrooms and cook down, until they have lost their moisture and are golden brown, about 10 minutes. Add the rice and thyme to the pan. Stir until the grains are coated with the oil and then add the white wine. Cook until the alcohol has evaporated. Season with sea salt and freshly ground black pepper.
- Begin adding the turkey stock, one ladle at a time, so that the grains can absorb the stock. Continue adding stock and stirring. You may not need to add all of the liquid and should taste the rice after 15 minutes. The grain should be slightly firm and not mushy at all. When it has reached the desired consistency, taste and season with sea salt and freshly ground black pepper. Stir in the shredded turkey, heavy cream, butter, Parmesan cheese and lemon juice. Serve immediately.
Serve with 2008 Tyler Florence Napa Valley Cabernet Sauvignon, one of our favorite discoveries for this Thanksgiving.