MIDDLE EARTH COOKBOOK RECIPES

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TURKEY RISOTTO | TURKEY RECIPES | JAMIE OLIVER RECIPES



Turkey risotto | Turkey recipes | Jamie Oliver recipes image

Ladies and gentlemen, let me introduce you to one of the very nicest risottos on planet earth – it’s oozy, delicate and super-comforting, with wafer-thin crispy turkey skin, and a well in the middle for your steaming leftover gravy. Amen.

Total Time 35 minutes

Yield 4 or 8 as a starter

Number Of Ingredients 15

leftover cooked higher-welfare turkey skin
8 sprigs of fresh thyme
1 onion
1 leek
2 sticks of celery
olive oil
1.4 litres organic chicken or veg stock
300 g Arborio risotto rice
125 ml Prosecco
300 g leftover cooked white higher-welfare turkey meat
100 ml leftover higher-welfare turkey gravy
50 g Parmesan cheese
25 g unsalted butter
1 tablespoon mascarpone cheese
new season's extra virgin olive oil optional

Steps:

    1. I like to place any leftover turkey skin from the bottom of the carcass into a cold casserole pan, then put it on a medium heat so the fat naturally renders out and it becomes super-crisp, like crackling, turning halfway.
    2. When it’s golden, strip in the thyme leaves to crisp up for just 10 seconds, then scoop the crispy skin and thyme on to a plate, keeping the pan of flavoursome fat to one side.
    3. Peel the onion, wash the leek and trim with the celery, then finely chop it all.
    4. Return the pan of fat to a medium heat, then add the veg and fry for 10 minutes, or until soft but not coloured, stirring occasionally, and adding a splash of oil, if needed.
    5. Pour the stock into a separate pan and bring to a simmer on a low heat.
    6. Stir the rice into the veg for a couple of minutes, then pour in the Prosecco. Let it cook away, then start adding the stock, a ladleful at a time, letting each one cook away before adding more. Keep a close eye on it and stir constantly for 17 minutes, or until the rice is cooked but still retains its shape.
    7. Meanwhile, finely chop the turkey meat, stirring it into the pan halfway through the 17 minutes. Reheat your gravy, then sieve it into a pre-warmed jug ready to pour at the table.
    8. When the risotto is done, add enough extra stock to make it oozy, then remove from the heat.
    9. Finely grate over most of the Parmesan and beat it in with the butter and mascarpone, then taste and season to perfection. Put the lid on and take to the table.
    10. Divide between your hot plates, make a well in the middle of each portion and flamboyantly pour in the hot gravy, then crack and crumble the crispy skin and thyme over the top.
    11. Finish with a tiny extra grating of Parmesan, and a thimble of new season’s extra virgin olive oil, if you’ve got it.

Nutrition Facts : Calories 815 calories, FatContent 23.5 g fat, SaturatedFatContent 9.9 g saturated fat, ProteinContent 50.1 g protein, CarbohydrateContent 94.6 g carbohydrate, SugarContent 8.5 g sugar, SodiumContent 0.8 g salt, FiberContent 3.1 g fibre

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