Turkey and Pepper Risotto

Turkey and Pepper Risotto

Total time: 30 minutes

 Ingredients:

• 2/3 cup Arborio rice (or other rice specifically for risotto – Carnaroli or Vialone Nano)
• 
  1/2 cup dry, white wine
• 2 1/4 cups chicken stock
• 1/2 onion other half for the condimenti
• 2 tsp butter
• 1/2 cup (2oz, 60gr) Parmesan cheese – freshly grated 
• 
  Condimenti:
• 6oz (180gr) turkey cutlet or tenderloin
• 1/2 onion
• 1/3 red bell pepper
• 1/3 green bell pepper
• 8 – 10 olives, pitted black, Greek olives (you could use Kalamata)
• 
  2 tsp olive oil

 Instructions:

• Heat chicken stock and keep hot over low heat. 
• Finely chop onion. 
• In medium saucepan heat butter over medium-high heat. 
• Add onion and sauté until transparent then add rice and sauté stirring, for 2 – 3 minutes until rice has white center. 
• Add white wine and stir.
• Start condimenti. 
• 
  When wine is almost absorbed add a 1/3 cup of stock  and stir. (No need to stir constantly but do stir from time to time.) 
• When stock is almost absorbed add another 1/3 cup and continue adding 1/3 cup at a time and stirring.
• Before the last 1/3 cup is added taste a few kernels of rice. They should be just ‘al dente’ – slightly resistant to the tooth but fully cooked. If more stock is needed add it 1 tbs at a time and waiting until almost completely absorbed. At this point risotto will be thick but not stiff – there will still be visible liquid and it will not hold it’s shape on a plate.
• Add the condimenti, Parmesan, pour into a bowl or risotto platter and serve immediately.
• It will continue to absorb liquid and the leftovers (if any) will be quite stiff. The risottos that we have eaten in northern Italy have all been served in soup plates (flattish bowls) and eaten with a spoon – not a fork.
• Condimenti:
• Cut the turkey into strips. 
• Chop onion and peppers. 
• Pit olives, if needed, and cut in half. 
• 
  Heat olive oil in nonstick skillet.  Add onion and sauté 5 minutes. 
• Add peppers and sauté 5 minutes longer. 
• Add turkey and sauté until done, 7 – 9 minutes. 
• Add olives and stir to combine. 
• Reduce heat and keep warm until needed for risotto.