Christmas Turkey Rissotto

• 1 tbsp butter
• 1 tbsp olive oil
• 150g chestnut mushrooms, sliced fine
• 150g ham, sliced fine 
• 1 onion, peeled and diced fine
• 1 clove of garlic, crushed
• 300g uncooked Arborio rice (risotto rice)
• 150 ml white wine
• 1200 ml hot Turkey stock (homemade is best, but water with chicken stock cubes works well too)
• 250g Turkey shredded or diced small
• 1/2 tsp salt
• 1/2 tsp ground black pepper
• 50g parmesan, grated (optional)
• Few sprigs of Fresh thyme leaves only

1. Add the butter and oil to a large frying pan. Heat until the butter melts, then add the mushrooms and gently fry for around 5 minutes until golden. Remove from the pan and place in a bowl.
2. Add the ham to the pan and fry until golden and crispy, then remove from the pan and place in the bowl with the mushrooms.
3. Then add the diced onion to the pan and cook for 3-5 minutes until the onion starts to go soft and translucent. Then add the garlic, stir and cook for a further minute.
4. Next in goes the Arborio rice and stir until the juices have coated the rice.
5. Add in the wine and stir and cook for a couple of minutes, stirring regularly until the wine has almost fully absorbed into the rice.
6. Now add the hot stock a ladle at a time, ensuring each ladle has almost fully absorbed before adding the next. Ensure you stir regularly.
7. After about 20 minutes or so you should have around 1 or 2 ladles of stock left. At this stage, add the turkey, salt and pepper and stir to combine. Then add any remaining stock and cook for another 3-5 minutes to heat the turkey through and so the stock can absorb into the rice.
8. Add in the cooked mushrooms, ham and parmesan if using. Give everything a good stir then cook for another minute or 2.
9. Serve topped with a little grated parmesan, and a few sprigs of thyme.

Recipe courtesy of Stephanie Birkett @stephs_food_diary