Add the butter and one tbsp of the oil to a large frying pan. Heat until the butter melts. Add the mushrooms and fry for 4-5 minutes until golden. Remove from the pan.
Add the pancetta to the pan, and fry, turning once until golden and crisp – about 1 minute. Remove from the pan and slice into small pieces.
Add the remaining one 1 tbsp of oil to the pan, add the onion and cook for 3-5 minutes until the onion starts to go translucent. Add in the garlic, stir and cook for a further minute. Add in the rice and stir until the oil has coated the rice. Add in the wine and stir. Wait for the wine to almost fully absorb (stirring regularly) and then add the stock a ladle at a time - ensuring each ladle has almost fully absorbed before adding the next. Ensure you stir regularly.
After about 17-18 minutes you should have 1 or 2 ladles of stock left. At this point, add in the shredded turkey, salt and pepper. Stir and continue to cook, adding another ladle of the stock. After another 2-3 minutes, taste the risotto. The rice should have softened but still have a slight bite to it. If it’s too hard, add another ladle of stock and cook for a further couple of minutes.
Add in the cooked mushrooms and pancetta and allow to heat through for a minute, then add in the parmesan and lemon juice. Give everything a good stir then turn off the heat.
Top with a little grated parmesan, some black pepper, fresh parsley and a few sprigs of thyme before serving.
Nutritional Information is per serving, using leftover turkey meat.