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

FAQs

How do you make Jamie Oliver 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.

Leftovers and storage

Any leftovers will keep well in the fridge for up to 3 days. It's best to reheat them in the microwave until piping hot. I don't recommend freezing this turkey risotto.

Never wash your rice beforehand as this removes the starch, which is what helps give risotto its smooth texture. Cook your risotto on a low, simmering heat and add the stock gradually, one ladle at a time. This gives the rice time to fully absorb the liquid and flavours. Rushing your risotto will only ruin its texture.

Adding lightly salted water lets the delicate flavor of the rice shine and won't compete with the veggies, cheese, and/or seafood you add to your risotto.

Gordon Ramsay says bacon is his secret ingredient for a moist and flavorful Turkey. Gordon Ramsay said he uses smoked bacon to keep his baked turkey moist. He also uses soft butter and olive oil to retain moisture.

Fill with Aromatics

The basics, like onion, garlic, thyme, rosemary, and sage, help lend that traditional Thanksgiving flavor. Take your aromatics up a notch by adding halved lemons or oranges. The citrus will add a nice brightness to the turkey and keep it perfectly moist.

Because roasting racks are shallower than roasters, more hot air can circulate around the turkey. That helps make the skin extra crispy. Covering the bird with foil mimics what a roaster lid would do: it traps steam and moistness so the turkey doesn't dry out, all the while allowing the skin to crisp up.

Different varieties of meat stock/bone broth can be used but chicken stock is the most common. Vegetable and seafood stock is also used depending on the risotto recipe, but I have actually grown to personally prefer the rich flavor of beef bone stock above all when making my own basic risotto.

Risotto contains carbohydrates, which are necessary to fuel the body. But, some recipes are high in saturated fat because of the cheese and butter that is used to prepare the dish. Risotto can also be high in sodium. Adding vegetables and a lean protein helps give risotto a more balanced nutritional profile.

Can you reheat turkey risotto? ›

Add a small amount of broth or water to the risotto to restore moisture. Heat the risotto over low to medium-low heat. Stir frequently to ensure even heating and prevent sticking. Once the risotto is heated through and has regained its creamy consistency, remove it from the heat and serve.

It's actually best not to freeze risotto. Cooked rice can become hard when frozen, and the texture of the risotto could get a bit grainy. You're better off not risking these changes and simple storing leftover risotto in the fridge instead.

Gordon Ramsay's Lobster Risotto

In a large sauté pan, heat 1 tablespoon butter and olive oil until butter melts. Stir in rice until coated, then cook, stirring until fragrant, about 1 minute. Pour wine into pan and stir until liquid is absorbed. Add one ladle hot broth and cook until broth is absorbed.

One of the most famous risotto dishes is no doubt risotto alla Milanese. The first recipe mentioning the dish appears in cookbooks starting in the 1800s.