Cooking process
Risotto is the same famous dish of Italian cuisine as pasta or pizza. Traditionally, it is prepared from rice with special starch varieties – in our stores, there is “Arborio”. The essence of cooking risotto is precisely in the process itself and the resulting consistency, and not in the ingredients that make up the dish, such as, for example, wine or cheese. That is, each landlady has the right to decide what to prepare a risotto with, whether to add wine, butter and cheese, prepare a dish based on broth or water, etc.
Today I’m preparing a risotto with a turkey. It is quite suitable for this dish, I think round rice, so if you do not happen to have a “rice for risotto” accidentally in your kitchen, use round-grain. Besides rice, I take boiled turkey meat and broth, respectively, from the same turkey. From vegetables in the course will go only onions, from spices – salt and dried garlic. For extinguishing I use olive oil, in order to make the dish more refined and, so to speak, Italian. And, of course, butter and cheese (I use a semi-hard) – for a viscous, homogeneous creamy consistency of the prepared dish.
The ingredients are ready! Let’s start cooking!
In advance, I boil parts of the turkey thigh in salt water with the addition of dry herbs: thyme, marjoram and basil. So rice will be stewed immediately in a fragrant and saturated with bright flavors of liquid.
Cooked turkey cool, remove the skin and separate the meat from the bone.
And then cut into smaller pieces.
Prepare the rest of the ingredients. Bow cut as small as possible so that the risotto is more uniform.
We rub the cheese on a small grater. I took a small bar about 50 grams.
Frying pan heated. Pour olive oil and immediately put onions.
We languish on a small fire literally to the softness.
Pour out the onion rice. Attention: not washed, but immediately from the packaging! This is done in order not to wash all the starch from rice and not to break the necessary consistency of the future risotto. We also add garlic. Stir and hold a couple of minutes on fire.
We pour a couple of log ladles and start, at last, to cook rice, constantly stirring the contents of the pan. This is done so that the rice peel rubs against each other, turning the starchy shells into gruel.
As soon as rice absorbs half of the liquid, add another portion of the broth. Repeat this process until the rice is ready.
With every minute of rice will be more and more boiled, and your dish – to approach the necessary condition.
Approximately in the middle of the preparation of the dish, that is, when the rice has reached half cooked, we add turkey meat to the frying pan.
Stir and continue to cook. We pour in the broth again, interfere and monitor the changes.
When the rice is ready (here we focus on your taste and tooth, and also on the homogeneous structure of the dish), turn off the heat and add the butter to the risotto, let’s mix it in rice.
Then add the cheese and stir again, making the movement of the figure eight.
Here is a homogeneous, viscous and, of course, insanely tasty risotto with turkey turned out!
We serve to the table and enjoy life with a delicious Italian dish cooked at home 🙂
Risotto with turkey is ready! Bon Appetit!
Risotto with turkey
The delicate structure and taste combinations of this wonderful dish of rice and turkey meat will dip you in the Italian atmosphere of warmth and coziness!
Ingredients
Rice – 1 cup (250 ml)
Turkey meat – 100 g
Broth – 2-3 cups
Onions – 1 pc.
Olive oil – 1-2 tablespoons.
Cheese – to taste
Butter – 1 tbsp.
Salt – to taste
Dried garlic – to taste
Cooking process
Risotto is the same famous dish of Italian cuisine as pasta or pizza. Traditionally, it is prepared from rice with special starch varieties – in our stores, there is “Arborio”. The essence of cooking risotto is precisely in the process itself and the resulting consistency, and not in the ingredients that make up the dish, such as, for example, wine or cheese. That is, each landlady has the right to decide what to prepare a risotto with, whether to add wine, butter and cheese, prepare a dish based on broth or water, etc.
Today I’m preparing a risotto with a turkey. It is quite suitable for this dish, I think round rice, so if you do not happen to have a “rice for risotto” accidentally in your kitchen, use round-grain. Besides rice, I take boiled turkey meat and broth, respectively, from the same turkey. From vegetables in the course will go only onions, from spices – salt and dried garlic. For extinguishing I use olive oil, in order to make the dish more refined and, so to speak, Italian. And, of course, butter and cheese (I use a semi-hard) – for a viscous, homogeneous creamy consistency of the prepared dish.
The ingredients are ready! Let’s start cooking!
In advance, I boil parts of the turkey thigh in salt water with the addition of dry herbs: thyme, marjoram and basil. So rice will be stewed immediately in a fragrant and saturated with bright flavors of liquid.
Cooked turkey cool, remove the skin and separate the meat from the bone.
And then cut into smaller pieces.
Prepare the rest of the ingredients. Bow cut as small as possible so that the risotto is more uniform.
We rub the cheese on a small grater. I took a small bar about 50 grams.
Frying pan heated. Pour olive oil and immediately put onions.
We languish on a small fire literally to the softness.
Pour out the onion rice. Attention: not washed, but immediately from the packaging! This is done in order not to wash all the starch from rice and not to break the necessary consistency of the future risotto. We also add garlic. Stir and hold a couple of minutes on fire.
We pour a couple of log ladles and start, at last, to cook rice, constantly stirring the contents of the pan. This is done so that the rice peel rubs against each other, turning the starchy shells into gruel.
As soon as rice absorbs half of the liquid, add another portion of the broth. Repeat this process until the rice is ready.
With every minute of rice will be more and more boiled, and your dish – to approach the necessary condition.
Approximately in the middle of the preparation of the dish, that is, when the rice has reached half cooked, we add turkey meat to the frying pan.
Stir and continue to cook. We pour in the broth again, interfere and monitor the changes.
When the rice is ready (here we focus on your taste and tooth, and also on the homogeneous structure of the dish), turn off the heat and add the butter to the risotto, let’s mix it in rice.
Then add the cheese and stir again, making the movement of the figure eight.
Here is a homogeneous, viscous and, of course, insanely tasty risotto with turkey turned out!
We serve to the table and enjoy life with a delicious Italian dish cooked at home 🙂
Risotto with turkey is ready! Bon Appetit!