Eric Mathews' Thanksgiving leftovers risotto: Today
Updated / Thursday, 24 Nov 2022 20:25
Eric Mathews' Thanksgiving leftovers risotto: Today
Ingredients
- 100g leftover turkey (large dice)
- 50g cooked ham(diced)
- 150g brie
- 50ml dry white wine
- 1 shallot
- 1 clove of garlic
- 25g butter
- 10ml olive oil
- 25g leftover Brussel sproats sliced finely
- 50g sausage stuffing (crisped in the oven for 20min @180c)
- 20g cranberry sauce
- 70g arborio or carnaroli rice
- 1 litre of hot turkey or chicken stock
Method
- Begin by sweating the shallot and the garlic in butter and then olive oil.
- Next, add the rice and toast lightly and the rice is covered in the butter until.
- To this add the wine and reduce it to nothing.
- At this point add the hot stock a little at a time, stirring all the time until the rice is 80% cooked.
- Now at this point, we are going to finish the rice, first, add the brie followed by the turkey and ham.
- Once the cheese is melted add the Brussels sprouts and season to taste.
- Serve on a warm plate, crumble the stuffing over the top along with a little cranberry sauce and some more brie (if you have any left).
