Catherine Fulvio’s Risotto
This recipe was written by Catherine especially for Superquinn in conjuction with the Superquinn Christmas Food Festival.
Turkey, Pancetta and Pesto Risotto
Serves 4-6
This is a favourite in the Fulvio household. If there is leftover cranberry sauce, I stir this into the risotto instead of the pesto. It sounds a bit crazy, but it works
- 1 tbsp olive oil, extra virgin
- 1 tbsp butter
- 1 leek, finely sliced
- 1 large clove garlic
- 400g risotto rice
- 150ml white wine
- 1.2 l chicken stock, heated to simmering
- 4 slices pancetta, thinly sliced
- 150g cooked turkey, shredded
- 4 tbsp of classic basil pesto
- 2 tbsp parmesan, freshly grated
Fresh basil leaves for garnishing
- Heat a large heavy saucepan and add 2 tbsp oil and a knob of butter. When the butter is foaming, add the leek and cook for 5 minutes until beginning to soften.
- Add the pancetta and cook for 2 minutes.
- Add the garlic and rice, and cook for a few minutes until the rice is shiny and opaque. Add the wine and boil for 1 minute, stirring constantly. Reduce heat and add the stock a ladleful at a time, stirring constantly until each ladleful is absorbed, adding the turkey with the last ladle.
- The rice should be creamy but firm to the bite. Stir in the pesto.
- Remove from heat and stir in the parmesan cheese and garnish with basil leaves. Season with salt & pepper to taste.
Top Tip: Replace the pancetta with some diced leftover ham. Add it with the turkey.
