Chef Mattia's Turkey Ragout
Cooking time
Total time
When Chef Mattia demonstrated this recipe, he used pre-cooked turkey. Using his recipe as inspiration, I used pre-cooked duck and duck stock. You could use chicken effectively too. Chop the onion evenly and small and take the extra time to really soften it before going to the next step.
Recipe type: Main Course
Cuisine: Italian
Serves: 4
  • 300g Riso Gallo 3 Grain Rice, Carnaroli rice or Vialone Nano rice
  • 50g White onion
  • 30g Butter
  • 125 ml White wine
  • 2.5 l chicken stock
  • Salt
  • Pepper
  • 75g cold butter
  • 40g grated parmegiano
Ragout Sauce
  • 50g Onion diced
  • 50g Celery diced
  • 50g Carrots diced
  • 500g Turkey leg, duck or chicen
  • 1.5l Chicken stock (or other stock) or water
  • 30g Tomato paste
  • 100ml White wine
  • Salt
  • Pepper
  1. Bring the stock to the boil.
  2. Chop the onion and cook in a separate pan with the butter.
  3. Add the rice to the onion and toast a little, add the white wine and let it evaporate.
  4. Once the wine as evaporated pour over enough boiling chicken stock to cover the rice.
  5. Add the turkey ragu sauce.
  6. Cook gently for 17 minutes, adding extra ladles of stock as required.
  7. Make the “mantecatura” by beating the cold diced butter and parmesan with a wooden spoon. Add to the risotto, and check the seasoning.
Ragout Sauce
  1. Sweat off the chopped carrot, onion and celery.
  2. Season the turkey leg with salt and black pepper, add the turkey leg, and let it cook for a few minutes.
  3. Add the tomato paste and cook it for few minutes, be careful not to make the tomato paste stick to the pan.
  4. Add the white wine and let it reduce.
  5. Add chicken stock, bring to the boil, then cover with aluminium and cook in the oven at 180/200°C for about 2 - 2 ½ hours or until the meat starts to come off the bones.
  6. Alternatively, make the sauce as directed above and cook for ½ without adding the meat.
  7. Divide the meat from the sauce and shred, making sure that there are no bones.
  8. Drain the sauce from the vegetables, keeping the vegetables to one side and reduce the sauce.
  9. Add the shredded meat and the vegetables to the reduced sauce.
Recipe by Edinburgh Foody at