How to Make Jamie Oliver's Ultimate Turkey Risotto - Slimming World

Risotto is a northern Italian rice dish cooked in a broth to a creamy consistency. The broth can be derived from meat, fish, or vegetables. Many types of risotto contain butter, wine, and onion. It is one of the most common ways of cooking rice in Italy.

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


Serves 4 or 8 as a starter
35 Minutes

INGREDIENTS:

leftover cooked turkey skin
8 sprigs of fresh thyme
1 onion
1 leek
2 sticks of celery
olive oil
1.4 liters chicken or vegetable stock
300g Arborio risotto rice
125ml Prosecco
300g leftover cooked white turkey meat
100ml leftover turkey gravy
50g Parmesan cheese
25g unsalted butter
1 tablespoon mascarpone cheese
Optional: new season’s extra virgin olive oil


COOKING DIRECTIONS:

1) I like to place any leftover turkey skin from the bottom of the carcass into a cold casserole pan, and then put it on a medium heat so the fat naturally renders out and it becomes super-crisp, like crackling, turning halfway. 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 flavor some fat to one side.

2) Peel the onion, wash the leek and trim with the celery, then finely chop it all.

3) Return the pan of fat to a medium heat, then add the vegetable and fry for 10 minutes, or until soft but not colored, stirring occasionally, and adding a splash of oil, if needed.

4) Pour the stock into a separate pan and bring to a simmer on a low heat. Stir the rice into the vegetable for a couple of minutes, and 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.

5) Meanwhile, finely chop the turkey meat, stirring it into the pan halfway through the 17 minutes. Reheat your gravy, and then sieve it into a pre-warmed jug ready to pour at the table.

6) When the risotto is done, add enough extra stock to make it oozy, and then remove from the heat. 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.

7) 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.

8) Finish with a tiny extra grating of Parmesan, and a thimble of new season’s extra virgin olive oil, if you have it.


Related Post: Try another Jamie Oliver's favorite recipe, get it here…
How to Make the Jamie Oliver's Savoury Moroccan Vegan M'Hanncha - Vegetarian Recipes


Are you into healthy living or paleo diet? Spare a few minutes and check the best vegetarian cookbooks (James Beard Award Winners). Please click here NOW… Best Vegetarian Diet Cookbooks of All Time- 2017.



Reference:

Jamie Oliver. 2017. Jamie Oliver's Christmas Cookbook. Michael Joseph. ISBN-13: 978-0718183653



Please visit my featured blog, just click here now, Culinary Physics Blog.

It was designed to improve the home cook's understanding of expert techniques and flavor combinations in order to produce simple, but mouthwatering home-cook meals.



Watch Video: November Tech School: Leftover Turkey Risotto