TURKEY STOCK RISOTTO WITH BRICKWORKS CIDERHOUSE HOLIDAY MIX PACK

LCBO 607622, 4 pk, $19.95 One lovely turkey risotto (recipe on page 218), four refreshing ciders from Toronto’s own Brickworks Ciderhouse. Batch 1904—a dry cider made from Ida Red and McIntosh apples—is Brickworks’s flagship and its crisp, subtle, fresh apple flavour is a super complement to the taste of turkey, cauliflower, saffron and Parmesan. But try the other ciders too—medium-dry Parkside Cherry and Stadium Island Peach or semi-sweet Queen Street 501, all of them named for Toronto landmarks. They all bring something different to the table. Let the experiments begin!

TURKEY STOCK RISOTTO

Once the turkey has been sliced, eaten and enjoyed and only the carcass remains, an economic and delicious opportunity awaits. Turkey bones make an amazingly rich stock that can be paid forward into this warm, comforting risotto. Roasted cauliflower and saffron flavour this oven-baked risotto that comes together in no time. Your stock will stay good in the refrigerator for up to a week or it can be frozen, which gives you the freedom to make this gorgeous risotto recipe when the mood strikes. Even if you don’t have leftover turkey, the stock gives this recipe lots of turkey flavour.

1 head cauliflower, cut into

1 inch (2.5 cm) florets

3 tbsp (45 mL) olive oil, divided

1 tsp (5 mL) salt

3 shallots, thinly sliced or 3/4 cup (175 mL) 1½ cups (375 mL) arborio rice

½ cup (125 mL) dry white wine

8 threads of saffron

4 cups (1 L) Fortified Turkey Stock (recipe follows)

1 cup (250 mL) grated Parmesan cheese, plus more for garnish

Up to 1 cup (250 mL) leftover turkey meat (optional), finely chopped

1 tbsp (15 mL) fresh thyme leaves

1 Preheat oven to 400°F (200°C).

2 Toss cauliflower florets in 2 tbsp (30 mL) olive oil and salt. Place on a baking sheet in a single layer. Roast until golden, about 35 minutes, flipping florets halfway through cook time.

3 Meanwhile, heat the remaining olive oil in a large Dutch oven or a covered saucepan over medium heat. Add the shallots and cook until translucent and fragrant, about 5 minutes, stirring often. 4 Stir in rice. Toast in pan for 3 minutes then add wine.

5 Reduce heat to medium-low. Continue to stir until all the liquid has been absorbed by the rice, about 3 minutes.

6 Add saffron to turkey stock and stir into rice. Increase heat to high and bring mixture to a quick boil. Place lid on risotto and place in oven until rice has absorbed all the liquid, about 15 minutes.

7 Remove from oven, stir in cauliflower (and any roasted bits in the pan), Parmesan cheese and turkey (if using). Garnish with fresh thyme leaves and more Parmesan cheese. Serve immediately.

Serves 6