To Risotto and beyond

Pearls of Aborio transform,

Stirred.

Like shifting sands,

Soaked with stock.

Twirled by hands and

Simmered simply.

Mmmm,
Spooned gently, energy giving

And cooked with love. . . . .

Ah risotto. The Italians,  patriots of romance, fine food and beauty, bring a dish - chameleon like in essence. Risotto’s many guises are too many to count,  from porcini mushrooms to truffle unctuousness, to simply Parmesan then pretty peppers, and the choice and combinations are endless, much like their sumptuous ice creams! Yum!

Christmas is soon upon us. A chance meeting got me thinking, hold that thought, is anything chance? The words shared can be summarised in three, “WAIT,” – “BE PATIENT.”

Now we're not talking life-changing decisions here. We’re talking when to put up the Christmas tree. When is the right time? Well, it’s going to be different for us all, if you have children then Christmas comes early, if not?

 I have a request, compare Christmas preparations to a special Sunday roast, where you’re favourite people will be present, the best presents! Imagine you’re roasting a joint in the oven, if you start to early you’re left with dry meat, to late and stress slinks her slippery grip tightly around your temples. We definitely don’t want that. I guess trust that the right time will become clear.

One question I’m often asked, what to do with Turkey leftovers? Traditionally sandwiches are the obvious solution – though cold and often dry, despite copious amounts of mayo, sandwiches are hard to make with love! Risotto however, woohoo, there’s a delight!

Creamiliciously good, paired with sweet, sweet corn, and a bejeweled bowl of beauty awaits, all golden and white, totally festive and unbelievably simple to make. No stock cube required either!

Special tip – Smile while you stir your risotto! I promise it will taste better while also setting off an emotional chain reaction of positivity. This blog isn’t called Feeling Food for nothing!! ;-))

Sending you warm weekend hugs.

FFX

TURKEY FESTIVE GOLDEN RISOTTO

SERVES 6

Cooked Turkey meet, 300g shredded

Corncobs 4

Onion 1 finely chopped

Olive oil 2 tbsp

Spring onions 1 bunch finely chopped

Arborio rice 400g

White wine vinegar 2 tbsp

Flat leaf parsley 1 bunch roughly chopped

Celery salt 1 tsp (this is a magical ingredient)

Butter, 25g

Black pepper, a generous scratch

Parmesan, freshly grated 3 tbsp

Try slicing husks in a pot to avoid flying kernels!

CAREFULLY slice husks away from the cob.

POUR 2 litres of water into a large pot, along with cobs and onions, leave the kernels to one side.

BRING to boiling point then simmer for 20 minutes.

NOW add husks and season generously, simmer for a further five minutes.

STRAIN broth, reserving the stock. I place another pot in the sink with a colander over the top, keep the kernels and strained onions to use later .

TAKE care it’s very hot.

HEAT a large pan for a minute and pour in olive oil.

STIR in onion and fry briefly, before adding vinegar.

POUR in the rice and give a good stir.

LADLE one spoon of the stock into the rice and stir until absorbed.

REPEAT this process, smiling all the while!

MANY happy thoughts later, 20 minutes to be exact, add the cooked turkey, corn kernels, parsley, butter, celery salt, pepper and Parmesan.

MOMENTS later having given a few more special stirs to heat everything through, serve lovingly and enjoy the special times to come.