Non-Alcoholic Risotto with Turkey and Portobello Mushrooms

Risotto | Italian cuisine

⏳ Time

50 minutes

🥕 Ingredients

🍽️ Servings

Description

Non-Alcoholic Risotto with Turkey and Portobello Mushrooms

Ingredients

Arborio rice - 12.3 oz
Chicken fillet - 8.8 oz
Water - 2 qt
Celery salt - 2 stalks
Spanish onions - 1 head
Carrot - ½ piece
Porcini Mushrooms - 2 pieces
Grated Pecorino Pepato Cheese - 1.4 oz
Salt - to taste
Lemon-Pepper Mix - to taste
Arugula - 1 bunch
Olive Oil - 3 tablespoons
Garlic - 2 cloves
Butter - 2.1 oz

Step by Step guide

Step 1

In a pot, place the turkey breast fillet cut into small pieces in cold water. After boiling, cook for 25 minutes. Skim off the foam. This will be our future broth. It can be lightly salted. If desired, you can add a bouquet garni (there's a great video about this on this site).

Step 2

Meanwhile, chop the vegetables into small cubes: onion, carrot, celery. Crush the garlic with the side of a knife. Wipe the medium-sized portobello mushrooms with a napkin, cut them in half, and slice them.

Step 3

In a skillet, heat half of the butter with the olive oil. Sauté the garlic and then remove it. Next, sauté the onion over medium heat until it becomes soft and translucent. Under no circumstances should the onion become browned, meaning it should not change color.

Step 4

Add the remaining vegetables to the skillet. Sauté for a few minutes until the vegetables become slightly soft.

Step 5

Then add the rice to the skillet in one quick circular motion, mixing it with the onion and oil, and cook for about 30 seconds, stirring frequently and again not allowing it to change color. Ideally, all the rice should be coated in oil.

Step 6

Now it's time for the meat. Using a slotted spoon, remove it from the broth and let the water drain. The broth continues to simmer on low heat throughout. Add the turkey meat to the skillet and mix well.

Step 7

We skip the wine step because we will be making a non-alcoholic version of the risotto that children will also enjoy. Start adding the hot broth. Take a ladle, scoop up the broth, and pour it in a quick circular motion into the skillet with the rice. Set the ladle aside, take a large wooden spoon or spatula, and stir the broth with the rice. After about thirty seconds, repeat the stirring. Continue in this manner until almost all the liquid is absorbed by the rice.

Step 8

Add another ladle of broth and stir again. This constant stirring of the rice with the boiling broth helps to separate the outer starch from the rice grains, and the wooden spoon allows for this to be done as gently and naturally as possible.

Step 9

When the rice is about halfway cooked, and there is also about half of the broth left, add the mushrooms to the risotto. Then continue adding broth and stirring.

Step 10

When the rice is completely cooked (meaning it becomes soft but still retains a firm core — this will happen after 18–20 minutes of stirring and adding broth), remove the skillet from the heat and let it rest undisturbed for exactly 1 minute.

Step 11

Add the cold butter cut into small cubes and the grated cheese, and quickly and gently mix everything until fully combined. Check for taste, adding salt and pepper if needed (the cheese and broth already contain salt). Then serve the risotto on warm plates, garnish with arugula (you can skip the arugula if children will be eating, as most of them are not fond of this green), and serve immediately.