Heat the stock, set side. Chop onions, toss in Actifry™ with 2 tbsp oil, cook for 5 minutes. Add the drained mushrooms, along with oregano and basil. Cook for another 10. Add an additional tablespoon of oil and the risotto rice, cook for 5 minutes. Add the beer, cook for 5 minutes. Add the turkey and 5 cups of stock, cook for 25 minutes. Add the tablespoon of butter and the cheese, cook for a final 5 minutes. This should give you rice with a bit of bite in the middle, and a bit of liquid left in the pan. You can cook this for another 5 to 10 minutes if you wish the rice softer.

Serve sprinkled with Parmesan cheese (and, optionally, a drizzle of good olive oil.)