Thank You Italy,

for yet another Thanksgiving Recipe

Thanksgiving is over. You had the mandatory Turkey sandwiches for lunch. Now its time for dinner again. If youre like me... you may have had your fill of traditional American recipes...and you might be craving something more exotic.

To the seemingly endless list of Turkey recipes, I would like to add a serious up-and-comer from Tuscany: The Chestnut Rice Risotto.

By using Chestnut, you will reduce the amount of starch and carbs compared to a traditional risotto...and add a rich, delectable flavor to the dish.

This garnish is driven forward by separate pans...one is steadily warming up the Turkey. And the other, is browning shiitake mushrooms and chestnuts in garlic

Of course, this dish does not have to be made with Turkey, you can substitute any kind of meat and it works well.

The thing to remember is that you are using natural earth tones- so everything should be as fresh and local as possible. The shiitakes and chestnuts must be crisp, and preferably from a local farm. The rice can be from anywhere, but use brown rice so that it contrasts nicely with the crispness of the chestnuts. I personally love that this recipe is such a crowd pleaser...and uses left overs.

Turkey and Chestnuts Rice Risotto, with shiitake mushrooms.

PREP Time: 45 minutes. SERVES: 4
INGREDIENTS
4 tablespoons olive oil
1/2 cup chopped garlic
1 cup rice
1 teaspoon of chopped dill.
3 cups of stock (you probably have some Turkey stock left over...but any kind will do).
Salt and pepper
1 cup chopped cooked Turkey
1/4 pound shiitake mushrooms, caps only, sliced
Chopped parsley leaves for garnish.

DIRECTIONS
1. Cook the rice.
2.Put 2 table spoons of olive oil in a skillet over medium-high heat. Saute garlic on hot oil, for five minutes. Add rice and cook, stirring, for a minute or so, until glossy; add herb, stock, and salt and pepper. Bring to a boil.
2. Turn heat down to low, cover and cook until rice is very soft and liquid is absorbed. Meanwhile, heat remaining butter or oil in a skillet over medium-high heat; cook turkey, stirring occasionally, until browned and crisp. Remove with a slotted spoon, then cook mushrooms and chestnuts until crisp in same pan; remove.
3. Check rice. Continue to cook, if necessary, adding a tablespoon or two more liquid if all liquid has been absorbed and rice is not yet tender. Stir in turkey and mushrooms and chestnuts and continue to cook until all is hot and combined, then garnish and serve.
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