Turkey mushroom risotto Ingredients: 1- onion - 5 tablespoons of - olive oil - 1 pinch of - pepper salt - 400 g of - sliced button mushrooms (canned) - 400 g of - turkey - 300 g of - risotto - 20 cl of - liquid cream - 75 cl of - water - 0.5 - mozzarella (or grated gruyere) - 1 pod of vegetable broth.
Utensils： 1 frying pan - 1 knife - 1 brush - 1 salad bowl 1 lid 1 pitter
Total time:
55 min
Preparation:
10 min -
Cooking:
45 min
Phase 1
Slice the onion and brown it in 5 tablespoons of olive oil in a frying pan.
Phase 2
Slice the turkey and brown it in the onions. Then add the mushrooms and the pod of broth.
Phase 3
Add the risotto and let it soak up the mixture for 1 to 2 minutes.
Phase 4
Pour into 50 cl of water, cover and let reduce, stirring from time to time.
Phase 5
Once the water is almost completely absorbed, add the cream and let it reduce again.
Phase 6
Once reduced, add 25 cl of water, and let it reduce. Taste the risotto, it should be tender. If this is not the case, add another 25 cl of water. Let it reduce and repeat the operation until it is soft.
Phase 7
When the risotto is melting and creamy (not liquid), add the diced mozzarella (or gruyere according to your choice) and let it melt. Salt and pepper.
Phase 8
It's ready.
Utensils： 1 frying pan - 1 knife - 1 brush - 1 salad bowl 1 lid 1 pitter
Total time:
55 min
Preparation:
10 min -
Cooking:
45 min
Phase 1
Slice the onion and brown it in 5 tablespoons of olive oil in a frying pan.
Phase 2
Slice the turkey and brown it in the onions. Then add the mushrooms and the pod of broth.
Phase 3
Add the risotto and let it soak up the mixture for 1 to 2 minutes.
Phase 4
Pour into 50 cl of water, cover and let reduce, stirring from time to time.
Phase 5
Once the water is almost completely absorbed, add the cream and let it reduce again.
Phase 6
Once reduced, add 25 cl of water, and let it reduce. Taste the risotto, it should be tender. If this is not the case, add another 25 cl of water. Let it reduce and repeat the operation until it is soft.
Phase 7
When the risotto is melting and creamy (not liquid), add the diced mozzarella (or gruyere according to your choice) and let it melt. Salt and pepper.
Phase 8
It's ready.