Saturday, 31 December 2011

Turkey risotto


   Roast turkey, turkey carcass, water,
 risotto rice, double cream, brandy, butter, leek

Serves: 2 Preparation: 30

Perfect for leftover Christmas turkey, this is a great way to use up your meat and use the carcass too for making stock. All risottos (no matter what the ingredients) can be made in 3 simple stages. The first is called tostatura - coating the rice in fat, the second involves cooking off some alcohol (in this case brandy to give it that extra Christmassy flavour) and the third involves releasing the starch from the rice one ladle of stock at a time.

1) To make the stock: Pick the meat from the turkey carcass and set aside, then add the carcass into a stock pot and cover with water. Allow to boil for 1-2 hours, strain away the turkey and allow to cool. Skim off the fat from the surface and then the stock is ready to use. If you don't want to make turkey stock, you can use chicken stock instead.

2) To make the risotto: Finely dice the like and sautee in a little butter until soft. Add the risotto rice and stir until the rice becomes transparent, revealing a white dot in the centre and pour in a glug of brandy.

3) Once the brandy cooks off, add the first ladle of stock and stir through.

4) Continue adding the stock, one ladle at a time, adding the turkey with the final ladle of stock.

5) Finish with a little cream and freshly grated black pepper and serve.

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