Best 4 Turkey Or Ham Risotto Recipes

TURKEY THYME RISOTTO

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.

TURKEY RISOTTO

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.

TURKEY AND MUSHROOM RISOTTO

Steps:

• Bring stock to a simmer in a medium pot over medium heat. Reduce heat to low. Cover and keep warm.
• Meanwhile, melt 3 tablespoons butter in a large pot over medium heat until it begins to foam. Add onion. Sauté, stirring occasionally, until onion is soft and translucent and just beginning to turn golden, about 5 minutes.
• Add mushrooms; cook, stirring occasionally, until soft, and any liquid released has evaporated, 5-7 minutes.
• Add rice; stir to coat. Add 1/2 cup warm stock and stir constantly until liquid is absorbed. Continue adding stock by 1/2-cupfuls, stirring constantly, until rice is tender but still firm to the bite, about 20 minutes. Add leftover turkey meat, if using; stir to combine and to warm through, adding a little stock or water if necessary to keep mixture creamy, about 3 minutes.
• Stir Parmesan and remaining 1 tablespoons butter into risotto. Season to taste with salt and pepper. Divide among warm bowls. Garnish with chopped parsley.

CHEESE, HAM & PEA RISOTTO

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.