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A cosy bowl of juicy rice with roasted turkey or goose, all lovingly made with homemade stock. This dish will soon become your post-Christmas tradition!
3 tbsp Goose Fat or Olive Oil
2 Onions, finely chopped
2 Garlic Cloves, finely chopped
1l Stock (simply boil your leftover carcass with 2l water for 5 hours)
400g Risotto Rice
2 tbsp Butter or Leftover Gravy (or both!)
200g Mushrooms, sliced or diced
500g Leftover Goose or Turkey Meat
Handful Chopped Fresh Thyme
Salt & Pepper, to taste
Parmesan to serve (optional)
In a large pan, fry onions, mushrooms and garlic in olive oil or fat for 2 - 3 mins. Add rice cook for a further 2 mins or until rice is translucent. Add half of your stock and simmer until most of the stock has been absorbed. Add roughly a cupful more and continue cooking until the rice is creamy but is still slightly al dente (you may not need all of the stock).
Fold in your roasted meat, salt, pepper, butter (and/or gravy) and fresh thyme.
Serve with a dusting of Parmesan and green salad if you wish. Best enjoyed with a glass of organic wine, next to a roaring fire.