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Turkey risotto
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Total Time:
35 minutes
Indulge in a decadent, comforting turkey risotto with crispy skin and a pool of rich gravy.
Ingredients:
  • 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
Instructions:
  • Place the leftover turkey skin in a cold casserole pan and cook over medium heat until super-crisp, turning halfway. Add thyme leaves to crisp up for 10 seconds, then transfer the crispy skin and thyme to a plate, keeping the flavorful fat in the pan. Finely chop the onion, leek, and celery. Return the pan to medium heat, add the chopped veggies, and cook for 10 minutes until soft. Pour the stock into a separate pan and simmer gently. Stir the rice into the veggies for a couple of minutes, then add Prosecco. Cook until the liquid evaporates, then gradually add the stock, stirring constantly for 17 minutes. Stir in chopped turkey halfway through cooking. Reheat the gravy and strain into a warm jug. Adjust the risotto consistency with extra stock, then stir in Parmesan, butter, and mascarpone. Season to taste. Serve on hot plates, top with gravy, crispy skin, thyme, extra Parmesan, and a drizzle of olive oil.

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