Turkey risotto
This classic Italian dish uses up the leftovers from Christmas dinner in a tasty and inventive way.
Ingredients
For the turkey risotto
- 2 tbsp olive oil
- 1 onion, finely chopped
- 2 celery sticks, finely chopped
- 200g/7oz arborio rice
- 125ml/4fl oz dry white wine
- 1 litre/1¾ pint hot turkey or chicken stock
- 1 leftover turkey leg, meat picked and diced
- 1 or 2 Parmesan rinds
- 1 bay leaf
- few thyme sprigs
- 1 tbsp mascarpone
- 30g/1oz Parmesan, grated
- 15²µ/½´Ç³ú butter
- 1 squeeze lemon juice
To serve
- 1 tbsp olive oil
- 2 smoked pancetta slices, thinly sliced
- turkey skin (optional, if left over from roast turkey)
- 1 garlic clove, finely chopped
- 1 tsp fennel seeds, toasted and lightly crushed
- 1 tsp chopped fresh tarragon
Method
Heat the oil in a large saucepan and add the onion and celery. Sweat for 10 minutes. Add the rice and cook until any liquid has evaporated, stirring continuously. Pour in the wine and cook until reduced, continuing to stir. Gradually add the stock ladle by ladle, stirring continuously and adding more stock once each addition of liquid has evaporated.
Add the turkey, Parmesan rinds, bay leaf and thyme sprigs and cook for around 20 minutes. Stir in the mascarpone, Parmesan, butter and lemon juice.
Meanwhile, to serve, heat the oil in a frying pan and add the pancetta slices and turkey skin. Cook until very crispy and then add the garlic, fennel seeds and tarragon. Cook for a few more minutes. Scatter over the top of the risotto and serve.
