Turkey risotto

Step 1

Heat the oil in a large saucepan and add the onion and celery. Sweat for 10 minutes. Add the rice and cook until any liquid has evaporated, stirring continuously. Pour in the wine and cook until reduced, continuing to stir. Gradually add the stock ladle by ladle, stirring continuously and adding more stock once each addition of liquid has evaporated.

Step 2

Add the turkey, Parmesan rinds, bay leaf and thyme sprigs and cook for around 20 minutes. Stir in the mascarpone, Parmesan, butter and lemon juice.

Step 3

Meanwhile, to serve, heat the oil in a frying pan and add the pancetta slices and turkey skin. Cook until very crispy and then add the garlic, fennel seeds and tarragon. Cook for a few more minutes. Scatter over the top of the risotto and serve.