What's For Afters?

Three Grain Baked Risotto

No gallivanting last night, so I'm going to take the opportunity to note down a rather splendiferous 'using up leftovers' recipe I created after Christmas.

I had come back home after a pleasant few days at my brother's with the turkey carcasse and leftovers under my arm. So I boiled up the bones into stock and for once used it immediately rather than popping it into the freezer and using it up two years later. I figured turkey would go well into a risotto with mushrooms, but was rather stymied by having a lot less risotto rice in the house than I had anticipated. So I rummaged around the cupboards and found some brown basmati and some rye and a three grain risott was born. (The baked part came about as I was making it whilst waiting for the various friends from furrin parts mentioned in the earlier posts this year to turn up from their various countries so needed to be relaxed about timing.)

Anyway, here we go....

Three Grain Baked Risotto

300 g of risotto rice, basmati rice and rye to 700ml stock (I upped the quantities of both)
big handful of mushrooms
big handful of chopped leftover turkey
onion (or leek) - could probably also add garlic
glass of white wine (but I only had red and that was fine)
decent quantity chopped parsley
grated parmesan

Chop onion finely, sweat in butter/olive oil. Tip in the rice and coat well. Add the mushrooms and stir about a bit and cook a bit till they begin to release their juices.

Add stock, wine and turkey. Put in oven that has been preheated to 160 C. After 25 mins or so take out and stir vigorously which will get the starch coming out of the risotto rice moving and make it much more like a cream risotto. Put back in for 10 mins or so (it's very forgiving dish.)

Take out, stir in parsley and parmesan. A little bit of creme fraiche goes well too. Season to taste.

It's rather lovely if a little brown! The risotto rice goes all creamy and the rye stays a bit chewy.

Labels: recipe, risotto, turkey

posted by Cal @ 6:55 PM