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!


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

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