Risotto is a regular in our house. It’s quick to make, tasty, hearty comfort food.
With this one I use my usual risotto recipe and add shredded turkey, goose, or ham leftovers and sliced and diced leftover bacon, salami or chorizo. This really is a ‘use-it-up’ dish!
Instructions
Heat the olive oil and butter in a large pan and sauté the onions gently without colouring them. Then add the garlic and meats and sauté them for a few minutes.
Add the rice and stir this around the pan for a couple of minutes. Pour in the wine and stir until this has been absorbed.
Gradually add the hot stock, adding a cup full at a time, stirring as you go, until all the stock is absorbed and the rice is cooked but still retains a little bite. This should take about 15 minutes.
Remove from the heat and season with salt and pepper.
Drizzle with a little good olive oil and scatter the dish with fresh herbs if you have them.
Serve with shavings of Parmesan if you like it.
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