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Christmas leftover risotto in a pot

‘Day After’ Risotto by Mauro Colagreco

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.

15 December, 2022
Average: 4 (3 votes)

serves for



Arborio rice
Chicken broth
1 litre
Use leftovers from Christmas dinner
White wine
100g (cold)
Parmesan cheese
100g (grated, 24 months old)
Salt and pepper
To taste

Step 01

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

Step 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.

Step 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).

Step 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.


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A close-up of Mauro Colagreco

Mauro Colagreco

Set in the idyllic landscape of Menton, Argentine-Italian chef Mauro Colagreco has created the perfect scenario to evidence his very particular view of the g