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

FAQs

What to do with turkey giblets in Jamie Oliver? ›

Check the main turkey cavity for the bag of giblets, and if they're in there, remove and tip them into your roasting tray, discarding the bag. The added flavour they'll give your gravy will be incredible – trust me.

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.

The stock is added a little bit at a time and should be fully absorbed into the rice before more stock is added. This process can take up to 45 minutes and will result in a delicious creamy mixture of al dente rice.

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.

Nolan had reassuring advice for cooks who don't know giblets are in the turkey cavity or forget to remove them before roasting. When you cook your turkey, it is perfectly fine to let the giblet bag cook inside (on purpose or accidentally).

Some giblets are paper wrapped before being inserted into the poultry body cavity. In this case, there would be no concern if the giblets are accidentally cooked inside the bird to a safe temperature.

If you left the giblets inside the turkey while cooking, “you have options depending upon the packaging used by the manufacturer,” Due said. “If they were packed in paper and wrapped before being inserted in the poultry body cavity, then you are good.

Read the Important Note below, and preheat the oven to 200°C/180°C Fan/gas mark 6/400ºF. Melt the goose fat (or butter) and maple syrup together slowly over a low heat. Paint the turkey with the glaze before roasting in the oven, and baste periodically throughout the cooking time. Roast for 2½ hours.

Butter is fat. It adds richness and moisture to risotto, as well as mouth feel. Fats carry flavor, and coat the inside of your mouth, allowing the flavor nuances of the dish to persist and be enjoyed for longer. It also helps to keep the grains of rice separate.

Do you put butter in risotto? ›

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.

If you are able to get white wine vinegar then you can add a tablespoon of this to the rice and let it boil away before adding any stock and this will often give some of the flavour of wine, whilst reducing the alcohol content.

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.

It's Creamy but Not Too Thick

The Italians have a saying for what perfectly cooked risotto should look like — it should be like “la onda,” a wave that slowly rolls to shore. Leave it to the Italians to make risotto poetic.