One Last Winter Dinner: Roast Turkey Breast with Wild Mushroom Risotto

I know we're getting into BBQ season but tonight I made one last winter dish: roast turkey breast with a wild mushroom risotto. The turkey has an onion, parsley, garlic, butter, marjoram, thyme mixture stuffed under the skin. I basted it with one of my infused olives oils- orange peel, rosemary, thyme and red pepper flake.

Here is the prep for the herb rub:

Chop 1 small onion and put it into the bowl of a mini food processor. Using a vegetable peeler, peel the zest from a lemon in thin strips. Add the lemon zest to the food processor. Chop the onion and lemon zest until fine. Add the 1/4 c sage, 1/4 c parsley, 2TBSP olive oil, and 1 teaspoon salt and pulse until it forms a coarse paste. Separate the skin from the turkey breast and stuff in the herb mixture.

The risotto recipe was adapted from Epicurious.com:

Wild Mushroom Risotto

5 cups canned low-salt chicken broth
1/2 ounce dried porcini mushrooms, rinsed

2 tablespoons (1/4 stick) butter
1 tablespoon extra-virgin olive oil
2 1/2 cups finely chopped onions
12 ounces crimini mushrooms, finely chopped
2 large garlic cloves, minced
1 tablespoon minced fresh thyme
1 tablespoon minced fresh marjoram
1 1/2 cups arborio rice or medium-grain white rice
1/2 cup dry white wine
1/2 cup grated Parmesan cheese
Additional grated Parmesan cheese

Bring broth to simmer in heavy medium saucepan. Add porcini and simmer until just tender, about 2 minutes. Using slotted spoon, transfer mushrooms to plate. Cool mushrooms and chop finely. Cover broth and keep warm over very low heat.

Melt butter with oil in heavy large saucepan over medium heat. Add onions; sauté until tender, about 10 minutes. Add crimini mushrooms; sauté until tender, about 8 minutes. Add porcini, garlic and both herbs; sauté 4 minutes. Add rice; stir 2 minutes. Add wine; cook until liquid is absorbed, stirring often, about 3 minutes. Add 1 cup hot broth; simmer until liquid is absorbed, stirring often, about 8 minutes. Continue to cook until rice is just tender and mixture is creamy, adding more broth by cupfuls and stirring often, about 30 minutes. Mix in 1/2 cup cheese. Season with salt and pepper. Serve, passing additional cheese separately.

Melt butter with oil in heavy large saucepan over medium heat. Add onions; sauté until tender, about 10 minutes. Add crimini mushrooms; sauté until tender, about 8 minutes. Add porcini, garlic and both herbs; sauté 4 minutes. Add rice; stir 2 minutes. Add wine; cook until liquid is absorbed, stirring often, about 3 minutes. Add 1 cup hot broth; simmer until liquid is absorbed, stirring often, about 8 minutes. Continue to cook until rice is just tender and mixture is creamy, adding more broth by cupfuls and stirring often, about 30 minutes. Mix in 1/2 cup cheese. Season with salt and pepper. Serve, passing additional cheese separately.