Image for Nick’s Top Turkey Tips

Nick’s Top Turkey Tips

Duration: 04:22

Nick Nairn uses some of the remaining Turkey meat to create a delicious Turkey, Pea and Bacon Rissotto.
Turkey Risotto with Smoked Pancetta, Peas and Fresh Mint.
Serves 4
1 litre turkey stock
30 ml olive oil
200gm cooked turkey
50g cubes of dry cured
pancetta (Cubetti di Pancetta)
1 small onion, finely chopped
1 clove garlic, finely chopped
200 g Arborio rice
80 ml dry white wine
100 g peas, fresh or frozen
50 g butter
30g parmesan, finely grated, plus extra to serve (optional)
maldon salt and freshly ground black pepper
1 tbsp chopped fresh mint, plus extra to serve (optional)

Have the stock at a constant, very gentle simmer in a pan beside your risotto pan – the stock must be at the same temperature as the rice. Have a ladle to hand. Heat the olive oil in the risotto pan. Add the pancetta, onion and garlic and stir fry over a medium heat until the bacon has lightly browned and the onion has become translucent.
Add the rice and stir it around for a couple of minutes until it has become well-coated in the oil and is beginning to toast and turn chalky, but not to colour. Add the white wine and boil rapidly for 1 minute, stirring, until it has almost evaporated. This boils the alcohol off, leaving the concentrated flavour of the wine in the rice.
Begin to add the stock a large ladleful at a time, stirring constantly until each ladle full is absorbed into the rice. The creaminess of your risotto comes from the starch in the rice, and the more it is stirred the more starch is released. Continue until the rice is tender and creamy but the grains still firm and on no account chalky in the centre (this should take about 15-20 minutes, depending on the type of rice used).
After 10 minutes, add the cooked diced turkey and continue to cook for a further 4-5 minutes until heated through then just before the rice is cooked, chuck in the peas, stir in the butter, Parmesan, seasoning and mint, beat well until creamy, then remove the pan from the heat. Cover the pan with a lid and leave to stand for a minute to let the risotto relax (you may have to add another ladleful of stock – you’re looking for a texture that is yielding, but not stiff) then serve immediately, sprinkled with a little more Parmesan and chopped mint if you wish.

Available since: Tue 13 Dec 2011


Series Producer
Simon Cousins
Dougie Vipond
Euan McIlwraith
Nick Nairn

This clip is from

Landward 2011/2012, Episode 25

25/26 Including the tale of 15th-century cannibals who lived in an Ayrshire cave.

First broadcast: 16 Dec 2011

Image for Episode 25 Not currently available on BBC iPlayer

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