Turkey risotto | Turkey recipes | Jamie Oliver recipes (2024)

FAQs

What makes the best risotto? ›

Preheat your oven to full whack, get the turkey in the roasting tray and cover with foil. As soon as it goes in the oven, immediately turn the heat down to 180ºC/350ºF/gas 4. As a rough guide, you want to cook the turkey for about 35 to 40 minutes per kilogram, so a 7kg turkey will want about 4 to 4½ hours in the oven.

As a general rule, 60g per person is perfect for a starter, light meal, or if you've bulked out the dish with other ingredients. For more generous portions, go with 75g each. Whatever type of risotto you're making, use piping hot stock – it means the grains will start to soften and cook straight away.

Yes, the foundational creaminess of well-made risotto should come from the starches that the grains release slowly over the cooking process—but a bit of actual cream doesn't hurt, either. Make sure to season the risotto with salt after you've added the whipped cream.

The technique of risotto is to slowly and gradually cook a starchy ingredient by adding liquid in small amounts and stirring. This technique's main purpose is to draw starch out of the main ingredient to give the dish a creamy texture.

We par cook it. We make the recipe without finishing it with cream or butter or cheese. We pour the hot risotto onto a sheet tray to cool quickly and then store it in a container. Once we are ready to serve, we reheat the risotto with a little chicken stock, and finish with cream, butter, and some parmesan cheese.

Try adding sherry vinegar for mushroom risotto, white or red wine vinegar in place of white or red wine, or even rice or apple cider vinegar to boost the taste in asparagus risotto. Just be sure not to overdo it. A little vinegar goes a long way — remember, you're looking for balance, not a sour, overpowering tang.

Gordon's flavoured butter is the key to a moist, delicious cooked bird. He says: 'This is my favourite way to roast turkey – with a savoury butter under the skin to keep the breast meat moist and flavourful. '

Why do you put butter in risotto? ›

It comes from the Spanish word for butter and means to gently work something—usually a dish—into a creamy consistency by blending in some sort of fat or butter. With risotto, at the very end, melt some butter in a spoon of hot stock (or wine) and work it into the rice to form a creamy texture.

According to Salvatore, it all depends on the ingredients. The chef prefers oil over butter (and oil works particularly well with seafood risottos), but butter is better for vegetable-based dishes like Rampoldi's black truffle with mushroom or mixed vegetable and ginger risotto.

You can use lobster stock for a lobster risotto or mushroom stock for a mushroom risotto, but don't blindly use chicken stock or vegetable stock for every risotto you make. The rice has its own subtle flavor, which shouldn't be masked by a concentrated stock.

Arborio is the most popular short-grain rice for making risotto. It is capable of absorbing large amounts of liquid and produces a relatively creamy risotto with a hearty texture.