Risotto with turkey hearts
3 servings
40 minutes
Risotto with turkey hearts is an elegant and nutritious dish of Italian cuisine, combining the creamy texture of Arborio rice with the rich flavor of tender turkey hearts. Historically, risotto originated in the northern regions of Italy, and the addition of offal reflects culinary ingenuity to maximize flavor from available ingredients. The velvety consistency is achieved through continuous stirring and gradual addition of hot broth, while the aroma of red wine, rosemary, and garlic adds sophistication to the dish. This recipe is perfect for leisurely family dinners or cozy evenings with a glass of wine, and its rich flavor and warming texture make it an excellent choice in cooler weather.
1
Bring the broth to a boil and leave it on the hot, turned-off burner. Finely chop the onion and garlic, dice the tomatoes into medium cubes, and cut the turkey hearts into 2-3 pieces (you can leave the chicken whole). In a deep skillet, heat half of the butter and olive oil over medium heat; when the mixture stops sizzling, add the onion, garlic, and a whole sprig of rosemary. Sauté until the onion is soft.
- Chicken broth: 400 ml
- Onion: 2 pieces
- Garlic: 4 cloves
- Tomatoes: 2 pieces
- Turkey heart: 250 g
- Butter: 40 g
- Olive oil: 30 ml
- Rosemary: 1 stem
2
When the onion is soft enough, add the rice. Do not wash the rice as you will wash away the starch needed for a creamy consistency. Stir so that each grain of rice is coated in oil, add the hearts and pour in the wine. Once the alcohol smell has dissipated and the wine is almost fully absorbed, start adding broth in portions (about 100 ml). As soon as one portion is absorbed, immediately add the next one. Stir the risotto constantly. If there isn't enough broth, add water; it's better to start with more broth since different rice absorbs liquids differently. When the rice reaches an al dente consistency (slightly firm in the middle), add tomatoes, cook for another minute and a half and remove from heat immediately. The tomatoes should completely dissolve and the risotto should be somewhat liquid.
- Arborio rice: 250 g
- Turkey heart: 250 g
- Red dry wine: 200 g
- Chicken broth: 400 ml
- Tomatoes: 2 pieces
3
Remove the rosemary sprig, add the remaining butter (cold, cubed), then add the Parmesan cheese. Salt to taste (it's better not to salt earlier, as Parmesan is quite salty and it's better to salt after adding it). Serve immediately.
- Rosemary: 1 stem
- Butter: 40 g
- Parmesan cheese: 50 g
- Salt: to taste