How to make a delicious Resotto with turkey


Turkey breast fillet 400 g

Rice 300 g

Onions 1 pc.

Butter 100 g

Champignons 250 g

Cream 50 ml

White dry wine 100 ml

Hard cheese 50 gr

Salt to taste

Pepper to taste

Instructions for cooking

Put turkey fillets in lightly salted water and cook for 30 minutes. The water should barely cover the filet.

Melt a small part of the butter in a saucepan, fry the finely chopped onions. Add the rest of the butter, melt and pour in the rice. Increase the heat a little and allow the butter to soak evenly, not stopping to stir the rice. Add the wine and, continuing to stir the rice occasionally, wait for the wine to be absorbed.

Pour in a couple of scoops of broth and stir in the risotto. Gradually add broth after the previous portion has been absorbed. In total, rice should cook for about 25 minutes.

In a separate bowl, braise the mushrooms until soft. Add finely chopped boiled filet and a little cream. Braise for another 5-7 minutes.

Once the rice is ready, add the mushrooms and turkey to it, grate the cheese. Stir one last time and serve.


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