Risotto with turkey, mushrooms and sage

4 servings

60 minutes

Turkey, mushroom and sage risotto is a delicate dish of Italian cuisine that combines the tenderness of turkey, the aroma of forest mushrooms and the subtle herbal note of sage. The history of risotto dates back to northern Italy where rice fields gave birth to this creamy wonder. Traditionally, the dish is prepared by gradually adding broth, allowing the Arborio rice grains to absorb rich flavors. White wine adds a slight acidity while butter and parmesan create a velvety texture. This dish is perfect for cozy dinners or festive occasions when served with a glass of white wine. Risotto requires attention and patience but the result is a harmony of flavors that makes you forget everything except enjoying each spoonful.

Energy value per serving

• Calories: 778.4
• Proteins: 32.8g
• Fats: 31.9g
• Carbohydrates: 62.5g

Ingredients

• Arborio rice: 300 g
• Turkey fillet: 300 g
• Fresh champignons: 300 g
• Chicken broth: 1 l
• Red onion: 1 g
• Garlic: 3 clove
• Dry white wine: 700 ml
• Sage leaves: 1 bunch
• Grated Parmesan cheese: 50 g
• Sea salt: to taste
• Ground black pepper: to taste
• Butter: 50 g
• Olive oil: 3 tbsp
• Lemon: 1 pc

Cooking steps

1. Boil chicken broth. Do not cool down - the broth should remain hot.

   Required ingredients:

   • Chicken broth: 1 l

2. Peel and finely chop the onion, peel and crush the garlic. Grate the zest.

   Required ingredients:

   • Red onion: 1 g
   • Garlic: 3 cloves
   • Lemon: 1 piece

3. Heat the pan, pour in olive oil. Sauté the onion and garlic for 1 minute. Add the zest.

   Required ingredients:

   • Olive oil: 3 tablespoons

4. Add rice, stir, and fry for 3-5 minutes. Pour in 100 ml of white wine and evaporate it over high heat while constantly stirring the rice. Put the remaining wine in the fridge; it will be needed later.

   Required ingredients:

   • Arborio rice: 300 g
   • Dry white wine: 700 ml

5. Reduce the heat to medium, pour in half a ladle of broth. Stir occasionally until the broth is absorbed by the rice. Use up half of the broth this way.

   Required ingredients:

   • Chicken broth: 1 l

6. Cut turkey fillet into 1x1 cm cubes. Wash mushrooms and cut into 4 pieces. Add to rice and mix. Gradually pour in the broth. You should have a creamy mixture, but the rice should still be slightly al dente.

   Required ingredients:

   • Turkey fillet: 300 g
   • Fresh champignons: 300 g
   • Chicken broth: 1 l

7. Season with salt and pepper to taste. Tear half of the sage into pieces and add it to the risotto, along with half of the cheese and all the butter. Mix well, turn off the heat, and let it sit for a minute.

   Required ingredients:

   • Sea salt:  to taste
   • Ground black pepper:  to taste
   • Sage leaves: 1 bunch
   • Grated Parmesan cheese: 50 g
   • Butter: 50 g

8. Place on a plate, decorate, and sprinkle with the remaining parmesan. Take the wine out of the fridge.

   Required ingredients:

   • Grated Parmesan cheese: 50 g
   • Dry white wine: 700 ml

9. Eat while drinking wine.