Risotto with turkey hearts

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.

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.

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.