Step 1

Add the butter and one tbsp of the oil to a large frying pan. Heat until the butter melts.

Step 2

Add the mushrooms and fry for 4-5 minutes until golden then remove from the pan and place in a bowl.

Step 3

Add the pancetta to the pan, and fry until golden and crisp then remove from the pan and place in the bowl with the mushrooms.

Step 4

Add the finely diced onion to the pan and cook for 3-5 minutes until the onion starts to go translucent.

Step 5

Add in the garlic, stir and cook for a further minute.

Step 6

Next in goes the arborio rice, and stir until the oil has coated the rice.

Step 7

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.

Step 8

Now add the stock a ladle at a time - ensuring each ladle has almost fully absorbed before adding the next. Ensure you stir regularly.

Step 9

After about 15-17 minutes you should have 1 or 2 ladles of stock left. At this point, add in the shredded turkey, salt and pepper and stir to combine.

Step 10

Add the remaining stock and cook for another 2-3 minutes to heat the turkey through and so the stock can absorb into the rice.

Step 11

Add in the cooked mushrooms, cooked pancetta, parmesan and lemon juice. Give everything a good stir then cook for another minute or 2.

Step 12

Serve topped with a little grated parmesan, some black pepper, and a few sprigs of thyme.