I am frequently asked if my family cooks a turkey on Thanksgiving or if we stick with a typical and festive Italian meal like lasagna or braciola on the big day. Of course we cook turkey! It's one of my favorite holidays and while we "Italianize" the bird by dressing it heavily with Italian herbs and spices, there’s definitely a turkey on our dinner table!
As with everything we do, we bring a bit of Italy to it. Our side dishes are typically very Italian, like broccoli rabe, parmigiano mash potatoes, stuffed mushrooms and my personal favorite, mushroom risotto. Being fall and mushroom season, mushroom dishes are very popular during this time of year in Italy. Here is a simple, yet delicious recipe that would make a great side to the star of the table on the big day.
5 – 6 cups of vegetable stock made from 1 vegetable bullion cube (amount is approximate)(keep stock on the heat to keep hot)
1 onion, finely chopped
3 – 4 tablespoons olive oil
2 tablespoons butter
1 cup of Arborio rice
8 oz mushrooms, thinly sliced
1 tablespoon parsley, chopped
¾ cup of dry white wine (any white wine that is not sweet)
½ cup grated parmigiano cheese
Salt to taste
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