Turkey risotto
Description
Here is a classic recipe for turkey risotto prepared at home. First, cook the turkey thoroughly—save the broth it was cooked in, as you'll need it for the risotto. I recommend using Arborio rice, as it's the best choice for this dish, perfectly absorbing the liquid while maintaining its texture. Good luck!
Instructions
- 1
Step 1
In a deep skillet or sauté pan, heat the olive oil. Add two crushed garlic cloves, sauté until lightly golden, then discard the garlic.
- 2
Step 2
Now fry the finely chopped onion until soft. Add salt and any spices to taste.
- 3
Step 3
Add the rice to the onion, sauté it, stirring constantly, until it turns pearly in color. Then pour in the wine and let it evaporate, slightly increasing the heat.
- 4
Step 4
Gradually add the broth in small portions (about half a ladle at a time). The rice should have time to absorb the liquid. After 10–15 minutes, add the chopped turkey meat.
- 5
Step 5
Sprinkle the finished risotto with grated Parmesan. Gently mix.
- 6
Step 6
Can be served.