TURKEY RISOTTO
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.
Provided by Jamie Oliver
Categories Leftovers Turkey Christmas Pasta & risotto
Time 35m
Yield 4 or 8 as a starter
Number Of Ingredients 15
Steps:
- 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.
- 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.
- Peel the onion, wash the leek and trim with the celery, then finely chop it all.
- 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.
- Pour the stock into a separate pan and bring to a simmer on a low heat.
- 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.
- 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.
- When the risotto is done, add enough extra stock to make it oozy, 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.
- 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.
- 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, Fat 23.5 g fat, SaturatedFat 9.9 g saturated fat, Protein 50.1 g protein, Carbohydrate 94.6 g carbohydrate, Sugar 8.5 g sugar, Sodium 0.8 g salt, Fiber 3.1 g fibre
TURKEY OR HAM RISOTTO
Provided by Marian Burros
Categories dinner, main course
Time 25m
Yield 2 servings
Number Of Ingredients 11
Steps:
- Chop whole onion.
- Heat a nonstick pot until very hot. Reduce heat to medium-high; add 2 teaspoons of the oil; saute onion until it begins to brown.
- Heat the chicken stock in a separate pot until hot but not boiling.
- Wash, trim, seed and julienne whole pepper.
- Heat a small nonstick pan until it is very hot. Reduce heat to medium-high and add remaining oil. Saute pepper until it begins to soften.
- When onion begins to brown, stir in the rice to coat, and add the white wine; allow wine to cook away.
- Wash, trim and chop tomato fine; mince the garlic. Add both to the pepper.
- Add about 1 cup of simmering stock to rice, and cook over medium-high heat, stirring often until liquid is absorbed. Repeat the procedure, 1 cup of broth at a time.
- In between adding the broth to the rice, julienne the turkey or ham and add to the pepper-tomato mixture with the Marsala. Cook to reduce the Marsala by half.
- Grate the cheese.
- When the rice is almost tender, add another cup of stock along with the turkey or ham mixture, and cook until most of the broth is absorbed. Stir in the cheese.
BARLEY RISOTTO WITH HAM AND MUSHROOMS
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Melt the butter in a medium saucepan over medium-high heat, then add the shallots and cook until just soft, about 2 minutes. Add the barley and fennel seeds (if using), 1/4 teaspoon salt, and pepper to taste and cook, stirring, until the barley is lightly toasted, about 4 minutes. Add the mushrooms, rosemary and wine and cook, stirring, until the mushrooms are soft and the wine is absorbed, about 3 minutes.
- Add the chicken broth and bring to a simmer; cover, reduce the heat to medium low and cook until the barley is tender and almost all of the liquid is absorbed, 8 to 10 minutes. Stir in the ham, parmesan and parsley. Season with salt and pepper.
- Per serving: Calories 498; Fat 16 g (Saturated 9 g); Cholesterol 62 mg; Sodium 565 mg; Carbohydrate 64 g; Fiber 13 g; Protein 18 g
Nutrition Facts : Calories 439 calorie, Fat 18 grams, SaturatedFat 9.5 grams, Cholesterol 64 milligrams, Sodium 342 milligrams, Carbohydrate 48 grams, Fiber 6 grams, Protein 24 grams, Sugar 2 grams
TURKEY THYME RISOTTO
This satisfying risotto is a wonderful way to reinvent leftover turkey. I use Romano cheese, garlic and plenty of fresh mushrooms to create it. -Sunny McDaniel, Cary, North Carolina
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a small saucepan, bring broth to a simmer; keep hot. In a large nonstick skillet, heat oil over medium-high heat; saute mushrooms, onion and garlic until tender, about 3 minutes. Add rice and thyme; cook and stir 2 minutes., Stir in wine. Reduce heat to maintain a simmer; cook and stir until wine is absorbed. Add hot broth, 1/2 cup at a time, cooking and stirring until broth has been absorbed after each addition, rice is tender but firm to the bite, and risotto is creamy. (This will take about 20 minutes.), Add remaining ingredients; cook and stir until heated through. Serve immediately.
Nutrition Facts : Calories 337 calories, Fat 6g fat (2g saturated fat), Cholesterol 43mg cholesterol, Sodium 651mg sodium, Carbohydrate 44g carbohydrate (2g sugars, Fiber 1g fiber), Protein 24g protein. Diabetic Exchanges
CHEESE, HAM & PEA RISOTTO
A simple and hearty weeknight risotto the whole family will love - the stock is added in one go and stirring kept to a minimum so you can multi-task
Provided by Katy Greenwood
Categories Dinner, Main course, Supper
Time 45m
Number Of Ingredients 11
Steps:
- Heat the oil in a large flameproof casserole dish and cook the onion for 5 mins over a medium heat to soften. Stir in the garlic and the risotto rice, and cook for another 30 secs-1 min. Pour in the stock and bring to the boil, then cover and cook for about 15 mins on a medium heat, stirring every so often. The rice should be almost done.
- Add the peas, ham, mustard and cheeses to the pan, and cook for another few mins until the rice is just right and the cheese melted. Season and serve topped with a handful of the pea shoots and a little extra cheese, if you like.
Nutrition Facts : Calories 599 calories, Fat 22 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 72 grams carbohydrates, Sugar 8 grams sugar, Fiber 5 grams fiber, Protein 25 grams protein, Sodium 2.6 milligram of sodium
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