Turkey and Pepper Risotto
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Cooking time: 30 minutes for menu
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It's my cooking mission to get everyone to love risotto. And to convince the world that it doesn't need butter added at the end (who thought of that anyway? Not the Italians!) The risottos that we have eaten in northern Italy have all been served in soup plates (flattish bowls) and eaten with a spoon - not a fork, and have been very creamy - but not from added butter.
Turkey and Pepper Risotto Time: 30 minutes
This is such a colorful risotto, it makes me happy just to have it on the table! I used both red and green peppers, and black olives. The turkey was cutlets, sliced thin, but a small piece of turkey tenderloin would work as well (check the freezer). As always, use freshly grated Parmesan, not the stuff in the can!
3/4 cup Arborio rice (or other rice specifically for risotto - Carnaroli or Vialone Nano)
1/2 cup dry, white wine
2 1/2 cups chicken stock
1/2 onion other half for the condimenti
2 tsp butter
3/4 cup Parmesan cheese - freshly grated
Condimenti
Heat chicken stock and keep hot over low heat. Finely chop onion. In medium saucepan heat butter over medium-high heat. Add onion and sauté until transparent then add rice and sauté stirring, for 2 - 3 minutes until rice has white center. Add white wine and stir. Start condimenti. When wine is almost absorbed add a 1/2 cup of stock, stir. (No need to stir constantly but do stir from time to time.) When stock is almost absorbed add another 1/2 cup and continue adding 1/2 cup at a time and stirring. Before the last 1/2 cup taste a few kernels of rice. They should be just 'al dente' - slightly resistant to the tooth but fully cooked. If more stock is needed add it 1/4 cup at a time and waiting until almost completely absorbed. At this point risotto will be thick but not stiff - there will still be visible liquid and it will not hold its shape on a plate. Add the Parmesan and the condimenti, stir well, pour into a bowl or risotto platter and serve immediately. It will continue to absorb liquid and the leftovers (if any) will be quite stiff.
Condimenti
6 oz (180gr) turkey cutlet or tenderloin (you could substitute one chicken breast)
1/2 onion
1/3 red pepper (1/2 cup chopped)
1/3 green pepper (1/2 cup chopped)
8 - 10 olives, pitted black, Greek olives (you could use Kalamata)
1 tsp oregano
2 tsp olive oil
Cut the turkey into strips. Chop the onion and peppers. Pit olives, if needed, and cut in half. Heat olive oil in nonstick skillet. Add onion and sauté 5 minutes. Add peppers and sauté 5 minutes longer. Add turkey and sauté until done, 7 - 9 minutes. Add olives, oregano, and stir to combine. Reduce heat to keep warm until needed for risotto.
Fresh Fruit
Your choice
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Cooking Schedule: 30 minutes |
Stir rice |
Cooking for Two? Or more?
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