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‘Day After’ Risotto by Mauro Colagreco

Difficulty
Intermediate
Total Time
32MIN

Ingredients

Arborio rice: 300g

Chicken broth: 1 litre

Turkey: Use leftovers from Christmas dinner

White wine: 100g

Butter: 100g (cold)

Parmesan cheese: 100g (grated, 24 months old)

Salt and pepper: To taste

Discover this delicious recipe for Christmas leftover risotto by Michelin-star chef Mauro Colagreco.

01.

In a saucepan, pour the poultry broth and let it boil softly until the end of the recipe.

02.

Peel the shallot and chop it. Sweat the shallot in a frying pan with a drizzle of olive oil. Then add the rice and brown it for a few seconds, until it becomes translucent. Once pearly, wet the rice with the white wine, and let the alcohol evaporate completely.

03.

Add 3 ladles of chicken (or turkey) broth. Always stir and wait until the rice has absorbed all the liquid before adding another ladle of broth. Continue until the rice cooks completely (about 20 minutes).

04.

Once cooked, remove the pan from heat. Add the grated Parmesan cheese and the cold butter cut into cubes. Mix well and then add the chicken (or turkey) meat. Season with salt and pepper. Serve.

Mauro Colagreco, from three-Michelin-starred Mirazur, in Menton, France, shares a family recipe for ‘day-after risotto’. This is a recipe that utilises Christmas leftovers to make a delicious and comforting dish, on the 26th, when you may want something easy but warming and very tasty.

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