Recipe for Turkey Buco with Risotto Milanese 
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Yield:
4
Ingredients:
Amount Ingredient
3 tbl fruity olive oil
4 x turkey leg steaks or chops each weighing about 125g
1 lrg onion finely chopped
2 stalk celery chopped
1 x carrot finely diced
2 x rashers streaky bacon or pancetta chopped
300 ml dry while wine or wine and stock mixed
6 x halves sundried tomatoes shredded
2 clv garlic finely sliced
400 gm can chopped tomatoes
2 tbl basil freshly torn
2 tbl oregano freshly chopped
1 x salt and freshly ground black pepper
1 clv garlic finely chopped
pared zest of 1 lemon
1 tbl parsley freshly chopped to garnish
----------------- Risotto: ----------------
good pinch of saffron strands
900 ml vegetable stock
25 gm butter
2 tbl fruity olive oil
1 lrg onion finely chopped
200 gm cup risotto rice
250 ml cup dry white wine
2 clv garlic crushed
salt
75 gm parmesan freshly grated
25 gm butter in slivers
Instructions:
Instructions: Heat the oil in a large ovento hobcasserole on the boiling platethen add the turkey and brown on both sides. Transfer the turkey to a plate then toss the prepared vegetables and bacon in the juices in the pan.

Cover and cook on the floor of the roasting ovenfor 10 minutes.

Add the wine to the vegetables then cook uncovered on the boiling platefor 3 to 4 minutes until the wine has reduced by about half.

Add all the remaining ingredients for the casserole and bring to the boil. Return the turkey to the pan then cover and cook on the floor of the simmering ovenfor 3 to 4 hours.

About 45 minutes before serving you need to prepare the risotto.

Steep the saffron in the boiling vegetable stock.

Melt the butter into the oil in a large frying pan on the floor of the roasting oventhen add the onion cover and cook for 10 minutes.

Stir in the rice and cook on the simmering plate for a minute or so then add the saffron stock wine garlic and a pinch of salt.

Bring to the boil then cook uncovered on the floor of the roasting ovenfor 20 to 25 minutes until the rice is soft and creamy stirring once.

Add the cheese and extra butter then season to taste.

Mix together all the ingredients for the garnish.

Serve the turkey on a bed of risotto with plenty of the vegetables and tomato sauce spooned over.

Sprinkle each serving with the lemon and garlic garnish.

You should not need to reduce the turkey .sauce before serving but if it is necessary keep the turkey warm in the simmering ovenwhile boiling the sauce quickly on top of the aga.

So many people now dont eat veal and yet the classic dish of tomato braised veal served with saffron rice is too good to glue up. turkey leg steaks which are available in most supermarkets offer a good alternative to the traditional meat.

Serves 4

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