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Menu Plan for the week of Nov. 8, 2013:  Sunday's Recipes

Turkey, Pepper and White Bean Risotto
Fresh Fruit

Cooking time:  30 minutes for menu      Cooking schedule: see below for instructions

      I used turkey cutlets, sliced thinly, but a small piece of turkey tenderloin or leftover roast turkey would work as well, or substitute chicken. The rest of the pepper is for the O'Brian Potatoes.

Turkey, Pepper and White Bean Risotto       Preparation and cooking time:  30 minutes
    This is a colorful risotto with the red peppers and black olives.  A few cannellini beans make it a complete meal.

2/3 cup Arborio rice (or other rice specifically for risotto - Carnaroli or Vialone Nano)
1/2 cup (4oz, 120ml) dry, white wine
2 1/4 cups (18oz, 540ml) chicken stock
1/2 onion other half for the condimenti
2 tsp butter
1/2 cup (2oz, 60gr) 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 1/3 cup of stock  and stir. (No need to stir constantly but do stir from time to time.) When stock is almost absorbed add another 1/3 cup and continue adding 1/3 cup at a time and stirring.
Before the last 1/3 cup is added 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 tbs 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 it's shape on a plate. 
Add the condimenti, Parmesan, 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. 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.

Condimenti

6oz (180gr) turkey cutlet or tenderloin
1/2 onion
2/3 red bell pepper
3/4 cup white beans, cannellini
8 - 10 olives, pitted black, Greek olives (you could use Kalamata)
2 tsp olive oil

Cut the turkey into strips.  Chop the onion and pepper.  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, beans and stir to combine.  Reduce heat and keep warm until needed for risotto. 

Fresh Fruit

Something seasonal - pears, perhaps?

Cooking Schedule: 30 minutes for menu Assemble all ingredients and utensils Utensils: measuring cups, spoons, knives, 2 medium saucepans, medium skillet with lid Heat stock Peel, chop onion Sauté 1/2 onion for rice Clean, chop pepper Add rice to onion, sauté Sauté onion for Condimenti Pit, slice olives Add wine to rice, stir Cut turkey Stir rice Add stock to rice, stir

Add peppers to skillet, sauté Stir rice Sauté turkey Add stock to rice, stir Add olives, beans to turkey, keep warm Stir rice Add stock to rice, stir Stir rice Grate Parmesan Add stock to rice stir Repeat stirring, adding stock until rice is done Add condimenti, Parmesan, stir Pour into serving dish Serve Don't forget the fruit!

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By Katie Zeller

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