- 700 grams simmering chicken stock
- 12.5 grams extra virgin olive oil
- 250 grams carnaroli rice
- 50 grams diced shallots
- 1 clove garlic minced
- 400 grams picked roast turkey meat
- chopped pulp of 12-15 soaked and cooked Buah Keluak nut (soak it for at least 3 days in several changes of water)
- 100 grams unsalted butter cubed
- 60-80 grams parmesan grated
- to taste
- fresh cranberries or Cranberry Jam for garnish (cassis or black currant are good alternatives)
- currants soaked in your choice of bourbon
- In a medium hot pan, sweat the rice in olive oil until fragrant (be careful not to colour the rice).
- Add the garlic and shallots and sweat them until translucent.
- Add ¼ of your simmering chicken stock, making sure the mixture returns to a low simmer.
- Stir occasionally and carefully, incorporating the next ¼ of stock once first batch has evaporated.
- Repeat until most of the stock is used. Check rice for doneness before adding the final ¼ of stock.
- Add the turkey meat, keluak pulp and remaining stock depending on rice doneness.
- Reduce till desired consistency is reached (good risotto should not be stodgy or stiff, but creamy, smooth and silky. The consistency should be almost that of rice surrounded by its own sauce, so make sure to control how much stock you evaporate.)
- Fold in butter and parmesan. Season to taste and serve straight away garnished with the fresh cranberries and currants.
- **Although delicious, and high in vitamin C, the fruit from the Pangium Edule plant is poisonous (hydrogen cyanide). The same poison is also found in the pith of cherries, almonds, apples etc at different concentrations and is only neutralized after thorough soaking in several changes of water and thorough cooking (one hour in boiling water does the trick).