Jamie Oliver crafted a turkey risotto recipe that’s an opulent source of unparalleled comfort, enriched with the crispiness of turkey skin and the ooziness of hot gravy.
This recipe efficiently uses any leftover Prosecco and turkey you may have from Christmas. But there’s more — an ingenious and delicious well in the centre will also make use of leftover gravy.
Jamie wrote on his official website: “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. ”
Ingredients for 4 servings
- leftover cooked higher-welfare turkey skin
- 8 sprigs of fresh thyme
- 1 onion
- 1 leek
- 2 sticks of celery
- olive oil
- 1.4 litres organic chicken or veg stock
- 300 g Arborio risotto rice
Read more: Hollywood stars pay tribute to ‘King of Breakfast’ Bill Granger
- 125 ml Prosecco
- 300 g leftover cooked white higher-welfare turkey meat
- 100 ml leftover higher-welfare turkey gravy
- 50 g Parmesan cheese
- 25 g unsalted butter
- 1 tablespoon mascarpone cheese
- new season’s extra virgin olive oil , optional
Method
To transform leftover turkey skin into a delectable treat, begin by placing it in a cold casserole pan. Apply medium heat to let the fat naturally render out, creating a super-crisp texture reminiscent of crackling. Turn the skin halfway through for an even result. Once golden, add thyme leaves for a quick 10 seconds, then transfer the crispy skin and thyme to a plate, reserving the fat in the pan.
Prepare the vegetables by peeling the onion, washing the leek, and trimming the celery before finely chopping them. Return the pan of fat to medium heat, add the chopped vegetables, and fry for 10 minutes until soft but not coloured. Stir occasionally, adding a splash of oil if necessary.
Simultaneously, heat the stock in a separate pan until simmering on low heat. Stir the rice into the vegetables for a couple of minutes, then pour in the Prosecco. Allow it to cook away before gradually adding the stock, one ladleful at a time. Stir constantly for approximately 17 minutes or until the rice is cooked yet retains its shape. During the last half of this time, finely chop the turkey meat and stir it into the pan.
Reheat the gravy and sieve it into a pre-warmed jug. When the risotto is done, add enough extra stock to achieve an oozy consistency, then remove from heat. Grate most of the Parmesan over the risotto and combine it with butter and mascarpone. Season to perfection, cover with a lid, and bring it to the table.
Divide the risotto onto hot plates, creating a well in the middle of each portion. Pour in the hot gravy with flair, and generously crumble the crispy skin and thyme on top. Finish with an additional grating of Parmesan and a drizzle of new season’s extra virgin olive oil if available.
