Risotto with Homemade Turkey Broth and Porcini Mushrooms

Broth: Place turkey carcass along in a large pot. Add green part of the leek, carrot, and celery, each cut into two or three large pieces. Add thyme. Fill pot with water just until turkey is covered, about six to eight cups.

Bring pot to a boil, reduce to a simmer. Let simmer for 45 minute to one hour. Skim of fat and any foam that rises.

Use tongs to remove the bones to a cutting board. Remove and visible remaining meat and set aside. Discard leek greens, carrot, celery, and thyme.

Risotto: Place porcini mushrooms in a small bowl. Pour hot water over the mushroom and let sit 15 minutes to soften. Remove mushroom and roughly chop. Save mushroom water.

Measure out 5 cups of the turkey broth. Place in a medium pot with the reserved mushroom water. Bring to a boil then reduce to a simmer. Keep covered with a lid on simmer. Heat oil in a heavy bottomed pan over medium heat. Chop onion and add to oil.

Stir, sauteing for 5 minutes until softened. Add rice and saute for another 2-3 minutes until toasted. Add white wine and stir until wine has all been absorbed. Add reserved turkey meat and mushrooms to the rice along with a cup of the simmering broth. Stir. Reduce heat slightly.

Keep adding liquid a half cup at a time stirring between each addition. It should take 15 to 20 minute for the rice to be tender and develop a nice starchy sauce. When tender and sufficiently soupy, add salt and pepper to taste along with Parmesan and Parsley. Remove from heat and serve immediately.