Turkey Or Ham Risotto Food

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.

RISOTTO WITH PEAS AND HAM

Steps:

• Heat the broth and garlic in a saucepan over medium heat until steaming; keep warm. Melt 2 tablespoons butter in a large Dutch oven or pot over medium-high heat. Add the leek and cook, stirring occasionally, until softened, 2 to 3 minutes. Add the rice; cook, stirring, until toasted, 2 to 3 minutes. Stir in the wine and cook, scraping up any browned bits, until absorbed, 3 to 5 minutes.
• Add 3 cups hot broth to the rice; cook, stirring constantly, until mostly absorbed, 8 to 10 minutes. Add 3 more cups hot broth; continue cooking, stirring, until the risotto is tender and thickened, 12 to 14 minutes.
• Reduce the heat to low and stir in the peas, ham, cheese and the remaining 2 tablespoons butter. Stir in more hot broth if the risotto is too thick; season with salt and pepper. Top each serving with mint, more cheese and the lemon zest.

BARLEY RISOTTO WITH HAM AND MUSHROOMS

Steps:

• Melt the butter in a medium saucepan over medium-high heat, then add the shallots and cook until just soft, about 2 minutes. Add the barley and fennel seeds (if using), 1/4 teaspoon salt, and pepper to taste and cook, stirring, until the barley is lightly toasted, about 4 minutes. Add the mushrooms, rosemary and wine and cook, stirring, until the mushrooms are soft and the wine is absorbed, about 3 minutes.
• Add the chicken broth and bring to a simmer; cover, reduce the heat to medium low and cook until the barley is tender and almost all of the liquid is absorbed, 8 to 10 minutes. Stir in the ham, parmesan and parsley. Season with salt and pepper.
• Per serving: Calories 498; Fat 16 g (Saturated 9 g); Cholesterol 62 mg; Sodium 565 mg; Carbohydrate 64 g; Fiber 13 g; Protein 18 g

HAM & MUSHROOM RISOTTO

Steps:

• Clean and prepare all the vegetables.
• Heat the stock to a simmer and infuse the crumbled saffron in it.
• Meanwhile, heat the oil in a very large skillet.
• Saute the minced shallots, celery and the mushrooms.
• Add the rice and continue sauteing until the rice is opaque.
• If it browns slightly, that's fine.
• Add 1/2 cup hot stock and stir frequently until the broth is absorbed.
• Continue adding broth as it is absorbed, stirring frequently, until the rice is tender and all the liquid absorbed.
• If you run out of stock before the rice is done you may add a little hot water.
• This will take 20 to 45 minutes, depending on the age of your rice.
• Newer rice cooks more quickly.
• If you wish to add the zucchini, put it in about 5 minutes before you think the rice will be done.
• Check for salt; I use a smoked but unsalted ham and so I need to add some, but if your ham or ham stock is salted, you are unlikely to need any.
• When the rice is tender, stir in the Parmesan and the 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.