Risotto For Christmas Leftovers

Tracey's delight

1. 1

   Skin and cube squash put into hot stock and cook. Cut cooked meat into pieces set aside. Melt butter in a wide high sided frying pan over a very low heat. Peel onion and finely chop (If your onion is bigger than a golf ball use only ½ ). Let is soften in butter stirring occasionally until it becomes translucent and silky looking DO NOT Brown. Stir with a wooden spoon the rice folding the grains over in the butter (Till the rice is hot to the touch) It is very important to seal the rice properly. Pour in the wine or vermouth and let it bubble down until the liquid has pretty much disappeared. Add a hefty ladle of Hot stock (Keep this on the hob at a simmer) Turn the heat up a bit and add a second ladle of stock, continue adding the stock as it boils down to almost nothing. Stir the rice all the time, season with salt and pepper to taste add lemon zest and juice. Continue to cook till the rice is creamy but with just a little bite left in it. Add your Squash, Add your leftover turkey or chicken from Christmas until completely heated through thoroughly, Stir in the crème Fraiche and cheese. Do not boil and serve.