Add rice and salt to boiling water. Cover and reduce heat to a simmer for 35-40 minutes until rice is tender. Drain rice after cooking. Set aside.

Saute pancetta in large pot over medium-high heat for 5 minutes. Add mushrooms and saute until soft, about 4 minutes. Reduce heat to low, add onion, carrots and celery. Cover and continue to cook until onions are translucent, about 5 minutes.

Increase heat to medium and stir in flour. Cook for one minute.

Deglaze pot with marsala, scraping brown bits from bottom of pot. Stir in broth, turkey, thyme and rice. Bring to a boil. Reduce heat to medium and simmer for 10 minutes.

Add evaporated milk and salt and pepper to taste and continue to simmer until heated through.

Garnish with slivered almonds if desired.