Turkey stock

Put the turkey carcass in a large pot with the onion, carrots and celery.

Cover with cold water and bring to a gentle simmer.

Let the stock bubble away until the flavour is rich.

Strain and set aside for the soup and risotto.

Risotto

Gently cook the chopped onion in butter and olive oil until soft.

Add the rice and stir until it is warm and slightly toasted.

Pour in the wine and let it evaporate. Add saffron if using.
Add the diced squash and begin adding stock a ladle at a time, stirring often.

When the rice is nearly cooked, stir in the diced turkey so it warms without drying out.
When the rice is al dente, remove from the heat and beat in parmesan and mascarpone until creamy.

Serve immediately with more parmesan.