Sunday,23 September, 2018
Current issue | Issue 1247, (21-27 May2015)
Sunday,23 September, 2018
Issue 1247, (21-27 May2015)

Ahram Weekly

Smoked turkey and leek risotto 

Serves 4-6


2 cups Arborio rice (washed, drained)

1 onion (finely chopped)

4 leeks (trimmed, sliced; white and green parts)

5.5 cups chicken or vegetable stock (heated)

125 gm smoked turkey cold cuts (shredded)

2 tbsp chopped chives

1/2 cup grated Parmesan

1 tbsp extra virgin olive oil

2 tbsp butter

Salt + pepper + thyme


Heat a large cooking pan on high.  Add oil and half the quantity of butter.  Lower heat to medium.  Add onion and leek.  Stir until soft and translucent.  Season and stir until fragrant.   Add the rice and stir until glossy.  Add a ladleful or two of heated stock and stir gently, until stock is absorbed.  Continue adding stock and stirring well; until almost half the amount of stock has been added.  Stir in smoked turkey.  Continue adding remaining amount of stock; one ladleful at a time, until the rice is tender and creamy; yet still with a slight bite.  Add remaining butter.  Sprinkle Parmesan cheese.  When butter melts and cheese softens, stir well to incorporate.  Taste to adjust salt.  Remove away from heat.  Gently stir in chives and serve. 

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