Turkey, Mushroom, and Sage Risotto

Risotto | Italian cuisine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Turkey, Mushroom, and Sage Risotto

Ingredients

Arborio rice - 10.6 oz
Chicken fillet - 10.6 oz
Pickled Chanterelles - 10.6 oz
Chicken Broth - 1 qt
Spanish onions - 1 piece
Garlic - 3 cloves
Dry White Wine - 23 fl oz
Chopped Sage Leaves - 1 bunch
Grated Pecorino Pepato Cheese - 1.8 oz
Ocean salt - to taste
Ground Black Pepper - to taste
Butter - 1.8 oz
Olive Oil - 3 tablespoons
Lemon - 1 piece

Step by Step guide

Step 1

Prepare the chicken broth. Do not cool it down; the broth should remain hot.

Step 2

Peel and finely chop the onion, peel the garlic and crush it with a knife. Grate the lemon zest.

Step 3

Heat a pan and pour in the olive oil. Sauté the onion and garlic for 1 minute. Add the lemon zest.

Step 4

Add the rice, stir, and sauté for 3–5 minutes. Pour in 100 ml of white wine and let it evaporate over high heat, stirring the rice constantly. Refrigerate the remaining wine for later use.

Step 5

Reduce the heat to medium and add a ladle of broth. Stir occasionally until the broth is absorbed by the rice. Continue this process until half of the broth is used.

Step 6

Cut the turkey fillet into 1x1 cm cubes. Wash the mushrooms and cut them into quarters. Add them to the rice and mix. Gradually continue to add the broth. You should achieve a creamy consistency, but the rice should still be slightly al dente.

Step 7

Taste, and season with salt and pepper to your liking. Tear half of the sage leaves into pieces and add them to the risotto, along with half of the cheese and all the butter. Mix well, turn off the heat, and let it sit for a minute.