Our thanksgiving dinner was excellent, we all had a great time, the food was good and the company was better. A few days later we are still working our way through the left overs. The carcass was duly boiled for stock and before we start to freeze it up we decided to make a risotto as it is a wonderful combination of stock and rice.
While I was idly preparing the soffrito I heard from the TV someone (OK it was Anthony Bourdain) talking about Moroccan cooking and the use of Paprika and Cumin in their cooking and being a suggestible fellow I immediately added these two ingredients to our risotto taking it off in an unexpected, but gutsy and pleasant direction.
Please remember that you have to careful with these two spices in a risotto: less is definately more here and as the result will be rumbustious this dish is best suited to a winter's day when you need food to warm you to the core. I am also taking huge libertys with a risotto here, but it is a dish I love to make and to eat and it's ability to be many different things is one of the things I love about it. Right, speech over. To the food.
1 Onion finely chopped
2 celery sticks finely chopped
1 garlic clove
1/4 of courgette finely chopped
100ml risotto rice
Dollop of vermouth
Leftover turkey roughly chopped
Warmed turkey stock 350ml
A dollop of double cream
1/4 white cabbage roughly chopped
1 small dried chili
Handfull of chopped chorizo
A good handful of freshly grated parmesan
A knob of Butter
Salt & Pepper
1) Make the sofrito,
Put a little olive in a pan and warm it through, fry the onion, celery, garlic and courgette. Fry gently for a few minutes until the onion is translucent. Add the rice and fry for a minute further. Then add the vermouth and let the alcohol evapourate.
2) Add the first ladleful of stock, stir constantly and as it reduces down top it up with more warm stock. Keep adding the stock until the rice is cooked. Towards the end add the turkey.
3) In a separate pan fry the cabbage in a little olive oil, chorizo and chili.
4) Once the rice is cooked, combine the cabbage with the risotto. Remove from the heat, add the butter and cheese, put the lid on and leave for two minutes.
Of course there will be left overs! Enjoy.