Leftover Turkey Risotto

leftover turkey risotto sprinkled with parmesan and parsley on a plate.

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4.75 from 4 votes

Cook this quick and creamy leftover turkey risotto using the leftovers from your Thanksgiving or Christmas feast.

Prep Time10

Cook Time30

Additional Time5

Total Time45

Course: Pasta and Rice

Cuisine: Italian

Servings: people

Calories: 647kcal

Author: Adina

Equipment

Large Dutch oven or another heavy-bottomed pot

Ingredients

5 ½ cups chicken stock or turkey stock, 1.3 liters, Note 1
2 tablespoons butter divided
1 tablespoon olive oil
1 small onion
3.5 oz pancetta or bacon cubes, 100 g
1 ½ cups risotto rice 300 g/ 10.5 oz, Note 2
½ cup dry white wine 125 ml, Note 3
1½ cups leftover turkey about 300 g/ 10.5 oz, Note 4
1 egg yolk
4 tablespoons Parmesan freshly grated
4 tablespoons full-fat milk or heavy cream
fine sea salt and pepper
3 tablespoons parsley chopped

Instructions

Pour the stock into a jug saucepan. Heat it up and leave it on the lowest heat for the entire time you cook the risotto.
5 ½ cups chicken stock
Sauté: Finely chop the onion. Heat 1 tablespoon butter and the olive oil in the pot. Cook onion, pancetta, or bacon until the onion turns glossy.
1 small onion + 1 tablespoon butter + 1 tablespoon olive oil + 3.5 oz pancetta / 100 g
Add rice and stir it well to coat it in fat. Keep stirring it for about 2-3 minutes until it becomes translucent.
1 ½ cups risotto rice / 300 g
Cook risotto: Add white wine and let it reduce completely. Slowly, start adding the hot stock, one ladle at a time, stirring often and only adding the next ladle when all the liquid in the pot has been absorbed. Keep stirring often (Note 4) until all the stock is used and the risotto is cooked through but not mushy; this will take between 20 and 25 minutes. If necessary, add a little more stock or hot water.
½ cup dry white wine / 125 ml + stock
Add leftover turkey: In the meantime, chop the leftover turkey meat. Add it to the risotto during the last 10 minutes of the cooking time to make sure it is thoroughly heated through by the end of the cooking time.
1½ cups leftover turkey/ 300 g
Mix the beaten egg yolk with the freshly grated Parmesan, milk or cream, and seasoning. Take the risotto off the heat and stir in the egg mixture. Add the remaining butter and more seasoning if necessary.
1 egg yolk + 4 tablespoons Parmesan + 4 tablespoons full-fat milk + 1 tablespoon butter + fine sea salt and pepper
Rest for 5 minutes and serve the turkey risotto sprinkled with chopped parsley, and more Parmesan.
3 tablespoons parsley

Notes

Stock: I used homemade turkey stock, but your favorite chicken stock brand will do. If using stock cubes, ensure the liquid is not too salty. If so, add a little more water and be cautious with the seasoning.
Rice: Short-grain risotto rice such as Arborio, Carnaroli, or Vialone Nano. Turkey: You can replace it with leftover chicken.
White wine: You don't need an expensive wine, but choose one you would enjoy drinking. A dry white wine, like a Chardonnay or Sauvignon Blanc, works well for this risotto.
Stirring risotto: While stirring is crucial, you don't need to do it continuously. I stir frequently but not constantly, and the results are excellent.

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