Turkey and Sage Risotto
by @coxys_kitchen
The festive season is over but with leftover cooked Christmas turkey still hanging around in home freezers, home cooks have been searching for recipes that don’t resemble Christmas dinner, turkey curry, or turkey sandwiches!
Well they’re in luck, because this Turkey and Sage Risotto recipe is a far cry from festive food and the perfect way to use up leftovers. This Turkey and Sage Risotto recipe is easy to follow and it’s deliciously comforting too – and, if you don’t have any leftover turkey, just substitute with leftover roast chicken instead.
Serves: 4
Prep time: 20 minutes
Cooking time: 50 minutes (excludes making the turkey stock)
INGREDIENTS:
- 15g butter
- 15g olive oil
- 3 celery stalks, finely chopped
- 1 medium onion, finely chopped
- 360g Arborio rice
- 300ml dry white wine
- 1.5l hot turkey stock, ideally made from the carcass
- 1 Tbsp fresh sage, finely chopped
- 60g parmesan, finely grated
- 400g cooked turkey meat, roughly chopped into varying sizes
* If the turkey has been frozen, please make sure it is fully defrosted before use
- Salt & pepper
- 2 tsp olive oil
- 12 fresh sage leaves
- Optional: 2 Tbsp double cream
METHOD:
- In a large sauté pan, melt the butter with the olive oil on a medium heat, then add the onion and celery and sweat for 5 to 10 minutes until softened
- Stir in the risotto rice and make sure that each grain is well coated in the butter and oil. Keep stirring until the rice starts to turn slightly translucent
- Turn the heat up, then add the wine and leave to cook for a few minutes until the alcohol has evaporated
- Turn the heat back down to medium and add a ladle of the hot stock and stir the risotto continuously until the stock has been absorbed, then repeat the process until at lest 1000ml of the stock has gone. Taste the rice and if it is still chalky, add another ladle of stock and continue to stir. Keep adding a little more stock until the risotto is creamy, but still al dente
- Add the turkey meat, parmesan and chopped sage and stir into the risotto. Taste the risotto and check the seasoning, adjust with salt and pepper to taste
- Turn off the heat and cover the risotto loosely with a lid and set aside
- For the sage leaves, heat the olive oil in a frying pan, then add the sage laves and fry until they start to crisp. Remove the leaves from the pan and place onto kitchen paper to drain off any excess oil
- Return to the risotto and if using, stir in the cream for a more indulgent and richer dish. Divide the risotto between four bowls and top each one with three crispy sage leaves and finish with final twist of black pepper
Coxy’s Kitchen Tip:
To introduce another flavour and texture, finish the dish by sprinkling crispy pancetta, or leftover Christmas ham over the top of the risotto.
About Coxy’s Kitchen:
Coxy’s Kitchen provides a dinner party and private dining service throughout Yorkshire.
If you love having dinner parties but don’t fancy the cooking, contact Coxy’s Kitchen to cook your next dinner party. To make an enquiry or for an initial consultation, please email [email protected]
