Undrunk Turkey and Portobello Mushroom Risotto
4 servings
50 minutes
Non-alcoholic risotto with turkey and portobello mushrooms is a delicate, velvety dish of Italian cuisine designed for family dinners where everyone can enjoy rich flavors without alcohol. This recipe embodies comfort and harmony: juicy turkey fillet, aromatic broth, creamy softness of risotto enhanced by portobello mushrooms adds exquisite depth of flavor. Slowly stirring in hot broth makes the risotto's texture smooth and rich, revealing a sweet undertone of vegetables. The finishing touches—delicate grana padano cheese and butter—make the dish truly delightful. This risotto is especially suitable for a cozy family evening, and its mild taste will be appreciated even by children.
1
In a pot, place chopped turkey breast fillet in cold water. After boiling, cook for 25 minutes. Skim off the foam. This is our future broth. It can be lightly salted. Optionally, you can add a bouquet garni.
- Turkey breast fillet: 250 g
- Water: 2 l
- Salt: to taste
2
At this time, we chop the vegetables into small cubes: onion, carrot, celery. We crush the garlic with the side of the knife. We wipe the medium-sized portobello mushrooms with a napkin, cut them in half, and slice them.
- Red onion: 1 head
- Carrot: 0.5 piece
- Celery: 2 stems
- Garlic: 2 cloves
- Portobello mushrooms: 2 pieces
3
In a pan, heat half of the butter with olive oil. Sauté the garlic and remove it. Then, over medium heat, sauté the onion until it becomes soft and translucent. It is crucial not to let the onion become browned, meaning it should not change color.
- Butter: 60 g
- Extra virgin olive oil: 3 tablespoons
- Garlic: 2 cloves
- Red onion: 1 head
4
We add the remaining vegetables to the pan. Fry for a few minutes until the vegetables are slightly soft.
- Carrot: 0.5 piece
- Celery: 2 stems
5
Then we pour the rice into the pan in one quick circular motion, mix it with the onion and oil, and cook for about 30 seconds, stirring frequently and not allowing it to change color. Ideally, all the rice should be coated in oil.
- Arborio rice: 350 g
6
Now it's time for the meat. Using a slotted spoon, we take it out of the broth and let the water drain. The broth continues to simmer on low heat throughout. We add the turkey meat to the pan and mix well.
- Turkey breast fillet: 250 g
7
We skip the wine stage because we will prepare a non-alcoholic version of risotto that kids will also enjoy. We start adding hot broth. Take a ladle, scoop the broth, and pour it into the rice pan with a quick circular motion. Set the ladle aside, take a large wooden spoon or spatula, and stir the broth with the rice. After about thirty seconds, repeat the stirring. Continue in the same manner until almost all the liquid is absorbed by the rice.
- Water: 2 l
8
We add a ladle of broth again and stir again. As a result of this constant stirring of the rice with the boiling broth, the outer starch separates from the rice grains, and the wooden spoon allows this to be done as gently and naturally as possible.
9
When the rice is about half cooked and there is about half of the broth left, add mushrooms to the risotto. Then continue adding broth and stirring.
- Portobello mushrooms: 2 pieces
10
When the rice is completely cooked (i.e., it becomes soft but retains a distinctly firm core — this will happen after 18–20 minutes of stirring and adding broth), remove the pan from the heat and let it rest for exactly 1 minute.
11
Add the cold and diced remaining butter and grated cheese, and quickly and gently mix the entire mass until fully homogeneous. Check for taste, adding salt and pepper if needed (the cheese and broth already contain salt). Then, serve the risotto on warm plates, garnish with arugula (you can skip the arugula if children are eating, as most of them are not fond of this green) and serve immediately.
- Butter: 60 g
- Grana Padano cheese: 40 g
- Salt: to taste
- Mix of peppers: to taste
- Arugula: 1 bunch