Recipe Index

Ingredients

• 2 tbsp olive oil
• 1 onion, finely chopped
• 2 celery sticks, finely chopped
• 7oz arborio rice
• 4fl oz dry white wine
• 1¾ pint hot turkey or chicken stock
• 1 leftover turkey leg, meat picked and diced
• 1 or 2 Parmesan rinds
• 1 bay leaf
• few thyme sprigs
• 1 tbsp mascarpone
• 1oz Parmesan, grated
• ½oz butter
• 1 squeeze lemon juice
• 1 tbsp olive oil
• 2 smoked pancetta slices, thinly sliced
• turkey skin (optional, if left over from roast turkey)
• 1 garlic clove, finely chopped
• 1 tsp fennel seeds, toasted and lightly crushed
• 1 tsp chopped fresh tarragon

Method

1. Heat the olive oil in a large saucepan and sweat the finely chopped onion and celery for about 10 minutes until soft and translucent.
2. Stir in the arborio, keep it moving until the grains are coated and any liquid has cooked away, then pour in the white wine and let it reduce, still stirring.
3. Add the hot stock a ladle at a time, stirring constantly and waiting for each addition to be absorbed before the next goes in.
4. Fold in the diced turkey leg meat, the Parmesan rinds, the bay leaf and the thyme sprigs, and continue the ladle-and-stir rhythm for about 20 minutes until the grains are tender with a slight bite.
5. Take the risotto off the heat and beat in the mascarpone, grated Parmesan, butter and the squeeze of lemon juice until the surface looks glossy and loose.
6. For the topping, fry the pancetta slices and turkey skin in the tablespoon of olive oil until both turn deeply crisp, then add the garlic, crushed fennel seeds and tarragon for the last few minutes.
7. Spoon the risotto into warm bowls and scatter the crisp pancetta mixture, fennel seeds and all, over each serving.

Prep: 30 min · Cook: 1 h

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data